Sesame Tofu Stir-Fry Over Rice

• 1 tablespoon sesame seeds
• 1 tablespoon black sesame seeds
• 1/2 teaspoon salt, divided
• 1 (1-pound) package firm or extrafirm tofu, drained and cut into 1-inch cubes
• 2 teaspoons peanut oil
• 2 teaspoons dark sesame oil
• Cooking spray
• 4 cups thinly sliced shiitake mushroom caps (about 3/4 pound)
• 3 cups (2-inch) slices asparagus (about 1 pound)
• 1/4 cup thinly sliced green onions
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons hoisin sauce
• 1 1/2 tablespoons low-sodium soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 2 cups cooked long-grain brown rice

1. Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm.
2. Return pan to heat; coat with cooking spray. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions.
3. Combine broth and next 4 ingredients (broth through garlic sauce). Add broth mixture to pan; remove from heat (sauce will thicken). Add tofu and remaining 1/4 teaspoon salt; toss gently to combine. Serve over rice.

sesame seeds, black sesame seeds, salt, peanut oil, dark sesame oil, cooking spray, shiitake mushroom, green onions, chicken broth, hoisin sauce, soy sauce, cornstarch, chili garlic, brown rice

Taken from www.myrecipes.com/recipe/sesame-tofu-stir-fry-over-rice (may not work)