Ingredients ( serves 4 )

• 1 tbs peanut oil
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 350g firm tofu, cut into 5mm-thick slices
• 200g snake beans (or green beans), cut into 4-5cm lengths
• 2 bunches asparagus, woody ends trimmed, cut into 4-5cm lengths
• 3 tbs hoisin sauce
• 1/4 cup (60ml) reduced-salt soy sauce
• Steamed jasmine rice, to serve
• 1/4 cup cashews, toasted

Method

1. Heat a wok or deep frypan over medium heat. Add the peanut oil and, when hot, cook garlic and ginger until fragrant.
2. Increase heat to medium-high, add the tofu and stir to coat. Cook for 1 minute to brown tofu slices on one side, then turn and add beans and asparagus.
3. Reduce heat to medium and cover. Cook for 3 minutes or until beans and asparagus are bright green. Add hoisin and soy, and simmer for 2 minutes. Serve stir-fry over rice, sprinkled with cashews.