Name: Asparagus with green beans, egg and tofu
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 130 gram silken firm tofu, cut into 2cm pieces; 3 teaspoon white miso paste; 2 teaspoon grated palm sugar; 1/4 cup warm water; 1 tablespoon peanut oil; 1 shallot, thinly sliced; 170 gram asparagus, trimmed, halved lengthways; 100 gram green beans, trimmed, halved lengthways; 1 teaspoon peanut oil, plus extra; 1 egg; 1 fresh small red thai chilli, thinly sliced; 1/2 green onion, thinly sliced

Ingredients

130 gram silken firm tofu, cut into 2cm pieces

3 teaspoon white miso paste

2 teaspoon grated palm sugar

1/4 cup warm water

1 tablespoon peanut oil

1 shallot, thinly sliced

170 gram asparagus, trimmed, halved lengthways

100 gram green beans, trimmed, halved lengthways

1 teaspoon peanut oil, plus extra

1 egg

1 fresh small red thai chilli, thinly sliced

1/2 green onion, thinly sliced

Method

1.Spread tofu, in single layer, on absorbent-paper lined tray; cover with more paper, stand 10 minutes.

2.Meanwhile, in a small bowl, combine miso paste, sugar and water.

3.In a wok, heat oil on high. Stir-fry shallot, asparagus and beans until vegetables are tender. Add miso mixture and tofu; stir-fry until hot, season to taste.

4.Meanwhile, in a small frying pan, heat extra oil; fry egg, one side only, until barely set.

5.Serve stir-fry topped with egg, chilli and onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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