Asparagus and mushroom stir-fry with smoked tofu

Ingredients

For 1 serving

• Asparagus200 g
• Button mushrooms100 g
• Smoked tofu120 g
• Garlic1 clove
• Tamari1 tablespoon
• Cornstarch1 teaspoon
• White rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: March – May

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile snap the asparagus where it bends naturally, discarding the woody ends, and cut into 3–4 cm diagonal pieces. Wipe the button mushrooms with a damp cloth and slice; dice the smoked tofu and chop the garlic.
3. Dissolve the cornflour in the tamari with 3 tablespoons of water.
4. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the tofu for 4 minutes, until golden; add garlic, asparagus and mushrooms and stir-fry for 4 minutes, until the asparagus is bright green and tender-crisp.
5. Pour in the sauce and cook for 1 minute, until it thickens and coats everything; serve with the rice.