Ginger-Sesame Tofu With Asparagus and Shiitakes

Submitted by dicentra

"This is from the April 2005 issue of Vegetarian Times."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄3 cup low sodium soy sauce or 1/3 cup low sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 1⁄2 tablespoons toasted sesame oil
• 1 1⁄2 teaspoons light brown sugar
• 2 tablespoons canola oil
• 1 lb extra firm tofu, drained, pressed dry and cubed
• 1 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
• 1 lb shiitake mushroom, stemmed and sliced
• 2 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• toasted sesame seeds (to garnish)

directions

1. Combine tamari, vinegar, sesame oil and sugar in mixing bowl, and stir until well blended. Set aside.
2. Heat 1 Tbs. canola oil in large wok or skillet over medium-high heat. Add tofu, and stir-fry until golden brown, about 5 minutes.
3. Remove tofu from pan; set aside.
4. Heat remaining 1 Tbs. canola oil in same pan. Add asparagus and shiitakes, and stir-fry until tender, about 5 minutes.
5. Add garlic and ginger, and stir-fry until fragrant, about 30 seconds.
6. Add reserved tofu and sauce; toss well and heat through. Garnish with sesame seeds, and serve.