Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tofu, peppers and asparagus spicy stir fry (chilli and basil). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tofu, peppers and asparagus spicy stir fry (chilli and basil) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Tofu, peppers and asparagus spicy stir fry (chilli and basil) is something that I have loved my whole life. They’re fine and they look fantastic.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Add the sauce and saute for an extra minute.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tofu, peppers and asparagus spicy stir fry (chilli and basil) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tofu, peppers and asparagus spicy stir fry (chilli and basil):
- Prepare 280 g firm tofu
- Prepare 1 medium red pepper
- Prepare 1 medium green pepper
- Prepare 1 bunch asparagus
- Make ready 2 spring onions chopped
- Get 2 large cloves garlic grated
- Make ready 1/2 finger ginger grated
- Prepare 2 tbsp dark soya sauce
- Prepare 8 basil leaves chopped (4cm length)
- Get 1/2 tsp sesame seeds (optional)
- Get Light soya sauce to taste (salt taste)
- Get 1 tsp sesame oil
- Get 1/2 tsp chilli flakes
- Make ready 2/3 tea spoon brown sugar
Remove pan from heat and stir in the chopped thai basil and mix. Add your ground tofu into a hot pan with oil and stir fry it until it becomes dry. Then add your veggies and sauce and stir fry some more. Turn off the heat and add in your Thai basil.
Instructions to make Tofu, peppers and asparagus spicy stir fry (chilli and basil):
- Cut the tofu into 1cm3 chunks and shallow fry.
- Chop 3cm off the ends of the asparagus. Bring asparagus to boil and then turn the heat to medium until ends are translucent. Drain under cold water. Chop into 3cm chunks.
- Chop the red and green pepper into chunks, same size as the asparagus.
- On medium heat, fry the onions for 2 mins. Then add the peppers. Stir fry for 4 mins. Add garlic and ginger until aromatic. Next add tofu and stir for 1 min. Finally add basil and sesame seeds and cook for 1 min.
- Add the remaining ingredients and stir fry until smell of basil or soy sauce is warm but doesnt become gooey.
Give it a good stir in the pan to let the Thai basil wilt a bit before serving. Heat oil in wok over high heat. Fresh Chinese leaves are sliced and tossed in a sweetened spicy Lee Kum Kee Chilli Garlic Sauce, dressed with umami Lee Kum Kee Premium Light Soy Sauce, with nutty water chestnuts, crispy golden fried tofu, spring onions and cashew nuts. Asparagus and tofu in a vinaigrette flavored with chili oil, Chinkiang vinegar, and Sichuan peppercorns. [Photographs: J. Kenji Lopez-Alt] A very quick and easy side dish for a Chinese feast.
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