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Main course · Vietnamese

Dau Hu Xao Mang Tay (Tofu and Asparagus Stir-Fry)

20 min Serves 4 ~457 kcal/serving ~£6.50 (£1.63/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g firm tofu, cubed
  • 250 g asparagus spears, trimmed and cut into thirds
  • 2 garlic cloves
  • 2 tbsp gluten-free soy sauce (tamari)
  • 1 tsp caster sugar
  • 320 g jasmine rice

Nutrition (per serving)

Calories
457 kcal
Protein
23.5 g
Carbohydrate
66.1 g
of which sugars
2.9 g
Fat
9.3 g
of which saturates
1.6 g
Fibre
3.5 g
Salt
1.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Pat the tofu dry and fry in a little oil until golden on all sides, then set aside.

  3. 3

    Blanch the asparagus in boiling water for 2 minutes, then drain.

  4. 4

    Fry the garlic in the pan for 30 seconds, add the asparagus and tofu and toss with the tamari and sugar for 2 minutes.

  5. 5

    Serve with the rice.

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