Thai-Inspired Stir-Fry

• 14 oz. firm tofu, drained
• 2 Tbs. vegetable oil, or more to taste
• 3 Tbs. thinly sliced garlic (about 5 large cloves)
• 4 4-inch-long pieces lemongrass
• 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
• 1 bunch scallions, finely chopped
• 1/2 lb. sugar snap peas or snow peas
• 2 tsp. granulated sugar
• Salt to taste
• 18 tsp. red Thai chili paste, or more to taste
• 12 oz. mushrooms, wiped clean and sliced
• 1/4 cup low-sodium soy sauce, or more to taste
• 2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish

1. Slice tofu into pieces 1/2 inch x 1/2 inch x 2 inches.
2. Place on triple layers of paper towels, top with another triple layer of paper towels and press out excess moisture.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Add tofu, and cook for about 5 minutes, turning over once or twice, until golden brown.
5. Using a slotted spatula, remove pieces to a paper towel-lined plate to drain.
6. Set aside.
7. Add garlic and lemongrass to skillet, and stir-fry for 1 to 2 minutes, or until garlic becomes fragrant.
8. Using a slotted spoon, remove garlic and discard.
9. Leave lemongrass in skillet.
10. Cut asparagus spears into 11/2-inch lengths.
11. Add scallions, asparagus and sugar snap peas to skillet, and stir-fry for 1 minute.
12. Add sugar, salt and chili paste, and stir.
13. Add mushrooms and soy sauce, bring to a boil, cover and cook for 2 minutes, or until mushrooms are tender and have released their juices.
14. Serve hot over rice, and garnish with cilantro.

firm tofu, vegetable oil, garlic, lemongrass, scallions, sugar snap peas, sugar, salt, red thai chili paste, mushrooms, soy sauce, cilantro

Taken from www.vegetariantimes.com/recipe/thai-inspired-stir-fry/ (may not work)