Asian Tofu, Chicken & Asparagus Stir-Fry

• Meanwhile, pat firm tofu dry (see ingredients) with paper towel and cut into 1cm chunks. • Roughly chop Asian greens. Trim ends of asparagus. • In a medium bowl, add tofu, corn flour (see ingredients) and sweet soy seasoning. Gently toss until well coated. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens and asparagus until tender, 4-5 minutes. Add a dash of water to pan to help asparagus cook. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • When rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing occasionally, until browned and warmed through, 4-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce, the soy sauce and a splash of water, and cook, stirring, until coated, 1 minute.

• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste.