Based on a recipe by Lucy and Lentils
Ingredients
200 g asparagus (chopped)
350 g block of tofu (cubed)
Cornflour to coat tofu
Marinade (blend all in together)
3 large cloves garlic
1 thumb sized piece of ginger
2 tbsp sesame oil
2 tbsp tamari or soy sauce
1 red chilli or chilliflakes to taste
Sesame seeds for garnish
Cooking
Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil. Make sure the pan is hot otherwise the cornflour sticks.
Prepare the marinade by blending the garlic, ginger, oil and tamari. For me I probably need to double the recipe to have enough volume for my blender.
Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
Add the asparagus to the pan to fry for a further 2-3 minutes.
Serve up and drizzle the chilli crisp oil over the top & enjoy (I thought it was oily enough without).
I sprinkled mine with sesame seeds as per the authors pictures but they didn’t mention it in the recipe.
I served it with rice but I think noodles would be good.
I am reproducing here in a more convenient short form, with ingredients grouped, and no ads for my personal use. Please checkout the original recipe for photos and to give the original author the traffic they earned. Lucy and Lentils