Cook time: 20 minutes
couple, family
If you don’t want to fry the tofu, get your oven hot, dice the tofu, toss with a little of the dressing and bake.
*If you’re on the couple 5-night plan use half the spring onion for this dish.
^denotes staple item, not provided by Green Dinner Table.
Bring a medium pot of water to the boil.
Trim off the woody ends of the asparagus. Trim the tops off the green beans.
Before you cook the asparagus, get a bowl of ice water ready to refresh the asparagus after it comes out of the boiling water. This makes sure it stays firm and bright green.
Cook the asparagus for 30 seconds, add the green beans and cook for another 30 seconds.
Remove the tops from the radish and thinly slice.
Cut the asparagus into thirds.
Cut the green beans in half.
Cut the pear in half, then into quarters and remove the core, then thinly slice.
Thinly slice the spring onions.
Place everything in a bowl, along with the baby spianch.
Remove the tofu from the packet and pat dry.
Dice the tofu into 1 to 2 cm cubes, then toss with the cornflour.
Heat a large fry pan to medium-high heat with a good splash of oil.
Fry the tofu in batches, then place on a paper towel to remove excess oil. Sprinkle over with the Szechuan pepper mix.
Mix everything together with three quarters of the vinaigrette, half of the peanuts and a pinch of salt. Taste and add more vinaigrette, as required. Top with the remaining peanuts and dig in.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!