Stir Fried Tofu With Asparagus And Shiitakes

• One 14-ounce package extra-firm tofu, drained and patted dry
• 2 tablespoons peanut oil
• Salt and black pepper
• 1 tablespoon minced fresh ginger
• 1 medium jalapeno or bird's eye chile, seeded and minced
• 2 garlic cloves, minced
• 1 pound asparagus, peeled, trimmed, and cut into 1-inch segments
• 31/2 ounces fresh shiitake mushrooms, trimmed and thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• Cooked short-grain brown or white rice for serving (optional)

1. 1. At least one day before you plan to make the stir-fry, cut the tofu into 1/2- to 3/4-inch slices and cut each slice into 1- to 2-inch triangles or rectangles. Freeze the tofu overnight, then thaw it in the refrigerator.
2. 2. Put 1 tablespoon of the peanut oil in a large skillet over medium-high heat. When it's hot, add the tofu, season with salt and pepper, and cook, turning every 3 to 5 minutes, until browned on all sides, about 10 minutes total. Transfer the tofu to a plate.
3. 3. Add the remaining 1 tablespoon peanut oil to the pan. When it's hot, add the ginger, jalapeno, and garlic, season with salt and pepper, and cook, stirring, for 1 minute. Add the asparagus and mushrooms, and cook, stirring frequently, until the vegetables are just tender, 3 to 5 minutes.
4. 4. Return the tofu to the pan, and add the soy sauce and mirin. Cook, stirring gently, until the sauce thickens, about 1 minute. Serve hot, over rice if desired. (Store leftover stir-fry in an airtight container in the refrigerator for up to a few days.)

peanut oil, salt, fresh ginger, chile, garlic, fresh shiitake mushrooms, soy sauce, mirin, serving

Taken from www.epicurious.com/recipes/member/views/stir-fried-tofu-with-asparagus-and-shiitakes-52412291 (may not work)