2 as a main course or 4 as a side serving
Easy
20 minutes
10 minutes
Dust the tofu with the cornflour and shallowfry in hot oil until lightly browned. Remove and set aside, discarding the oil. Stir-fry the asparagus and onion in the extra peanut oil, adding a little more if necessary, until tender and crisp.
Stir in the cabbage and watercress, and stir-fry for a minute or two, until wilted. Pour over half the dressing and mix. Turn onto a platter and top with the tofu and sprouts. Spoon over the remaining dressing. Check seasoning. Serve with brown rice.
Cook’s tip: For bigger eaters, serve with pan-seared chicken fi llets.
Per side serving: 980kJ, 11.4g protein, 16.04g fat, 23.6g carbs
