Stir-Fried Orange-Ginger Tofu

• 3 tablespoons thawed orange juice concentrate
• 1 tablespoon dry sherry
• 1 1/2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 2 teaspoons dark sesame oil
• 1/2 teaspoon salt
• 1 tablespoon oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, crushed
• 1 2/3 cups sliced shiitake mushrooms, caps and stems (about 1 (3 1/2-ounce) package)
• 1 1/4 cups (1-inch) sliced asparagus (about 1/2 pound)
• 1 1/4 cups thinly sliced leek (about 2 large)
• 1/2 pound firm tofu, drained and cubed

1. Combine the first 6 ingredients in a small bowl, and set cornstarch mixture aside.
2. Heat 1 tablespoon oil in a stir-fry pan or a wok over medium heat. Add minced ginger and crushed garlic; stir-fry 30 seconds. Add sliced mushrooms, asparagus, and leek; stir-fry for 3 minutes. Add the cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook for 1 minute.

orange juice, sherry, cornstarch, brown sugar, dark sesame oil, salt, oil, fresh ginger, garlic, shiitake mushrooms, firm tofu

Taken from www.myrecipes.com/recipe/stir-fried-orange-ginger-tofu (may not work)