- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This vegetarian stir-fry is quicker than ordering takeaway.
Ingredients
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 1 teaspoon grated ginger
- 350g firm tofu, cut into 5mm-thick slices
- 200g snake beans (or green beans), cut into 4-5cm lengths
- 2 bunches asparagus, woody ends trimmed, cut into 4-5cm lengths
- 3 tablespoons hoisin sauce
- 1/4 cup (60ml) reduced-salt soy sauce
- Steamed jasmine rice, to serve
- 1/4 cup cashews, toasted
Method
- Step 1Heat a wok or deep frypan over medium heat. Add the peanut oil and, when hot, cook garlic and ginger until fragrant.
- Step 2Increase heat to medium-high, add the tofu and stir to coat. Cook for 1 minute to brown tofu slices on one side, then turn and add beans and asparagus.
- Step 3Reduce heat to medium and cover. Cook for 3 minutes or until beans and asparagus are bright green. Add hoisin and soy, and simmer for 2 minutes. Serve stir-fry over rice, sprinkled with cashews.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
1164 kj
Energy
16g
Fat Total
3g
Saturated Fat
12g
Fibre
16g
Protein
841.05mg
Sodium
8g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: John Paul Urizar
- Publication: Taste.com.au
