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Ingredients

• 300 g firm tofu, drained
• ½ cup unsweetened orange juice
• 2 tablespoons reduced-salt soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon medium-dry sherry, or Chinese rice wine (shao sing)
• 1 teaspoon chilli sauce
• 1 teaspoon sugar
• 1½ teaspoons cornflour
• 1 tablespoon canola oil
• 1 tablespoon grated fresh ginger
• 2 teaspoons freshly grated orange zest
• 3 garlic cloves, crushed
• 1 medium onion, thinly sliced
• 1 bunch asparagus, stem ends snapped off, cut into 3-cm lengths
• 1 bunch baby carrots, trimmed, quartered lengthways
• ¼ cup water
• noodles or low-GI rice or basmati rice, to serve

Description

This Colourful Stir-fry Celebrates Spring With Seasonal Asparagus. It Is A Protein-rich Vegetarian Dish, Thanks To The Tofu. And With Its Zesty Sauce, It Will Appeal Even To Resolute Meat Lovers. You Can Vary The Recipe By Using Snow Peas Instead Of Aspar

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