Detailed step-by-step description of how to cook the dish "Stir-fried asparagus with tofu". Try it by all means
- Cut tofu in 1/2 lengthways then cut widthways into 6mm-thick slices. Pat dry with paper towels. Whisk together kecap manis, soy sauce and 1 tablespoon oil. Add tofu. Turn slices to coat then remove, reserving marinade. Trim asparagus ends then cut diagonally into Cut leaves and stems of Chinese broccoli and green onions into 6-8cm lengths. Reserve leaves separately.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry ginger for 1 minute or until crisp. Drain on paper towels. Cook tofu, in 2 batches, for 1 minute each side or until golden. Drain on paper towels.
- Heat remaining oil in wok. Stir-fry asparagus and Chinese broccoli stems for 2 minutes. Add 1/4 cup water and stir-fry for a further 2 minutes. Add mushrooms. Stir-fry for 2 minutes. Add green onions, chilli, Chinese broccoli leaves and reserved marinade. Stir-fry for 2 minutes or until leaves are just wilted. Return tofu and ginger to wok and stir gently to combine. Serve immediately.
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