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Tofu with Asparagus, water chestnuts and Ginger

8 ounces firm tofu

2 large handfuls fresh bean sprouts

1 tablespoon sesame seeds

12 thick spears asparagus ends trimmed

4 large green onions, finely sliced

½ red pepper, finely sliced

½ cup water chestnuts cut into 3-4 slices

Orange, Ginger and Chile Dressing

¼ cup fresh orange juice

½ small red chile, seeded and finely chopped

1 tablespoon light soy

1 teaspoon sesame oil

1 tablespoon freshly grated ginger

Prepare dressing by combining all ingredients in a screw-top jar and shaking vigorously. Cut tofu into 3/4-inch cubes, place in a bowl and corer with dressing. Marinate for at least 10 minutes, longer if possible. Cover bean sprouts with cold water and soak for at least 10 minutes. Place sesame seeds in a non-stick frying pan and dry toast for 30 seconds or until golden.

Heat a large non-stick wok or frying pan over medium heat, then spray or brush with olive oil. Remove tofu from dressing and place in wok. Cook for 2-3 minutes or until golden, tossing regularly. Remove from pan and place on paper towels. Wipe wok and return to medium heat. Again spray or brush well with oil and add asparagus, green onion and pepper. Cook for 1-2 minutes, tossing regularly. Return tofu to pan, add water chestnuts and drained bean sprouts. Add dressing and gently toss. Cook for 1-2 minutes or until tofu and vegetables are warmed through.

To serve, ladle into shallow pasta bowls and sprinkle with sesame seeds. By Fiona Carns

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