1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons raw brown sugar
1 tablespoon vegetable oil, divided
1 pound extra-firm tofu, cubed
1 pound asparagus, trimmed and sliced into 1” pieces
1 pound mushrooms, stemmed and sliced (shiitake are good)
2 cloves garlic, minced
3 tablespoons ginger, minced
toasted sesame seeds, to garnish
1. Combine soy sauce, rice wine vinegar, sesame oil and sugar in a bowl, mixing well. Set aside.
2. Heat 1/2 tablespoon vegetable oil in a large wok or skillet. Add tofu and stir fry until golden. Remove tofu from pan and set aside.
3. Heat remaining vegetable oil in the same pan and add vegetables and stir fry until tender. Add garlic and ginger and stir fry until fragrant.
4. Add tofu and the sauce from step 1; toss well and heat through. Garnish with toasted sesame seeds and or green onions.
Serve over rice or rice noodles.
Source of recipe: My husband went to Costco and came home with lots of asparagus and mushrooms. This is what happened.