Serves:

4 as a side dish; or 2 as a main

Ingredients:

• Egg tofu 2 rolls Cut into 1.5 – 2cm pieces
• Asparagus 200 grams Chopped into 3-4cm pieces lengthways 
• Chilli bean paste 1.5 tbs
• Oyster sauce 1.5 tbs
• Spring onion stalks 1 tbs Finely chopped
• Spring onion tops 1 tbs Finely chopped 
• Garlic 1 tbs Finely chopped 
• Ginger 1 tsp Finely chopped
• Any vegetable
• Any topping – crispy onions – garlic – I chose anchovies, I went with these two – texture – filling – 

Instructions:

1. In wok or frying pan heated to medium heat, add a tablespoon of oil.
2. Swirl the pan to make sure the oil evenly coats the bottom. 
3. When that’s done, add in your tofu pieces and fry them off for about 1-2 minutes on each side or until golden brown. You may have to do this in batches if your pan is too small. 
4. When all your tofu are done, set them aside. 
5. In the same pan, add another tablespoon of oil and bring it to a medium-high to high heat.
6. Toss in your spring onion stalks, garlic and ginger and stir fry quickly until you begin to smell the aroma of all three ingredients. That’s all you want, you don’t want to brown, or even worse, burn them.
7. At this point, toss in your asparagus and continue to stir fry really quickly for about a minute or two. 
8. Next, add in your chilli bean paste and oyster sauce and give everything a good stir. You can add a dash of water or so to thin everything out if you think your mix is too thick.
9. Continue to stir fry everything for another minute, then turn off the heat and wait for about 1 minute before tossing in your spring onion tops and then give everything a good mix.
10. Serve whilst still hot. 

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