Asparagus And Tofu Stir Fry

• 2 tbsp sweet soy sauce
• 2 tbsp soy sauce
• 2 tbsp peanut oil
• 10 oz firm tofu, drained on kitchen paper, cut into 1/4 inch slices
• 2 inch fresh root ginger, peeled, finely shredded
• 1 clove garlic, crushed
• 2 lbs green asparagus, woody ends snapped off, cut into 3 pieces
• 8 oz broccolini, cut into 3 pieces
• 4 oz shiitake mushrooms, halved
• 4 None baby bok choy, quartered
• 6 None green onions, trimmed, sliced, plus extra, shredded, to serve
• 1 None small red chili, deseeded, finely chopped
• None None steamed rice, to serve

1. In a dish, whisk together the sweet soy sauce, soy sauce and 1 tbsp oil. Add tofu. Turn to coat, then remove. Reserve marinade.
2. Heat half the remaining oil in a wok or frying pan on high. Cook tofu in 2 batches for 1 min each side. Drain on paper towels.
3. Heat rest of oil in same pan on high. Stir-fry ginger and garlic for 1 min. Add asparagus and broccolini. Stir-fry for 1 min. Add 1 tbsp water and stir-fry for 1 min.
4. Add mushrooms and stir-fry for 1 min. Toss in the bok choy, green onions, chili and reserved marinade. Stir-fry for a further 2 mins.
5. Return tofu to wok and stir-fry gently to heat. Top with shredded green onion and serve with rice.

soy sauce, soy sauce, peanut oil, firm tofu, root ginger, clove garlic, green asparagus, broccolini, shiitake mushrooms, baby bok choy, green onions, red chili, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/23760 (may not work)