Asparagus Goreng – Stirfry asparagus with tofu, prawns, chillies, lemongrass & tamarind (Audra’s Original Recipe)

Serves 4-6

• 1/4 cup oil
• 150g firm tofu (fried tofu/tau kwa*), cut into 1.5cm cubes, pat dry
• 1 medium onion, peeled, diced
• 6 cloves garlic, peeled, finely chopped
• 3-4 green chilies
• 3-4 red chillies
• 4 dried chillies, soaked in water, pounded to a rough paste
• 2 stalks lemongrass, bushy ends trimmed, outer layers removed, very finely sliced
• 250g small whole prawns, peeled, deveined
• 1 tablespoon tamarind pulp, soaked in 3 tablespoons hot water to soften, pass through a sieve
• 2 teaspoons sugar
• 2 teaspoons salt or to taste
• 2-3 bunches asparagus, woody ends trimmed, cut into 1.5cm lengths

Step 1 Heat oil in a hot wok. Fry the tofu until lightly golden, remove and place on paper towels.

Step 2 Add the onion, garlic, fresh and dried chillies, and lemongrass to the wok and fry until fragrant and softened slightly.

Step 3 Add the prawns, then the tamarind puree, sugar and salt and toss until the prawns are almost cooked. Add the fried tofu and toss well. In the last final minute of cooking, add the asparagus, toss well. Taste and adjust with more salt or sugar.

Step 4 Remove from heat and serve with steamed rice.

Note: Tau Kwa is a type of tofu that’s firm in texture making it ideal in stir fried dishes. You can find Tau Kwa in most Asian Supermarkets.