Orange-Ginger-Tofu Stir-Fry

• 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
• 2 teaspoons vegetable oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, crushed
• 1 (8-ounce) package pre-sliced mushrooms
• 3/4 pound asparagus, cut into 1-inch pieces
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1 (10.5-ounce) package firm light tofu, drained and cubed
• 3 cups hot cooked brown rice

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

orange juice, sherry, cornstarch, brown sugar, dark sesame oil, salt, vegetable oil, fresh ginger, garlic, mushrooms, light tofu, hot cooked brown rice

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