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How to make Ginger tofu stir fry with asparagus and snow peas

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

2 teaspoons cornflour
1 cup (250ml) Massel vegetable or chicken style liquid stock
1 tablespoon soy sauce
1 tablespoon shaoxing wine or dry sherry
1 tablespoon peanut oil
250g firm tofu, drained, cut into 2cm pieces
2 teaspoons sesame oil
2 bunches asparagus, trimmed, cut into 5cm pieces
200g sugar snap peas, trimmed
100g oyster mushrooms, torn
5 cm piece ginger, peeled, cut into matchsticks
4 green onions, trimmed, thinly sliced lengthways
Steamed white rice, to serve

Method

Step 1 Place cornflour in a medium jug. Gradually add stock, soy sauce and wine and stir to combine. Heat the peanut oil in a wok over high heat until smoking. Add half the tofu and gently stir-fry for 2 minutes or until lightly golden. Transfer to a bowl. Repeat with remaining tofu.
Step 2 Heat the sesame oil in the wok until smoking. Add the asparagus and sugar snap peas and stir-fry for 1 minute. Add the mushrooms and ginger and stir-fry for 1 minute or until asparagus is bright green and tender crisp. Add the chicken stock mixture and tofu and stir-fry for 1-2 minutes or until sauce boils and thickens. Remove from heat.
Step 3 Spoon the rice among serving bowls. Top with green onion and serve immediately with steamed rice.