Cynbill's Asparagus Ginger Tofu Stir-Fry

• 12 lb rice stick noodles
• 13 cup soy sauce
• 3 tablespoons rice wine vinegar
• 1 12 tablespoons toasted sesame oil
• 1 12 teaspoons dark brown sugar
• 1 12 tablespoons canola oil
• 1 lb extra firm tofu, drained, pressed dry and cubed
• 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
• 12 lb button mushroom, cut in half
• 12 onion, sliced in 1 inch pieces
• 3 tablespoons fresh ginger, cut into 1 inch matchsticks
• 1 red pepper, cut into 1 1/2 inch strips
• 2 garlic cloves, minced
• 14 cup dry sherry
• toasted sesame seeds (to garnish, black or white)

1. Combine the soy sauce, rice wine vinegar, sesame oil and brown sugar in a mixing bowl, stir well and set aside.
2. Cook the noodles in boiling water, drain, put them in a bowl of cold water to stop them from over-cooking and set aside.
3. Heat 1 Tablespoon of canola oil in a large wok or skilletover medium-high heat.
4. Add tofu and stir-fry until golden brown, about 6 minutes.
5. Remove the tofu from the wok and set aside.
6. Heat remaining 1/2 tablespoon of canola oil in the wok.
7. Add Asparagus, mushrooms, onion, ginger and red pepper.
8. Stir-fry until tender, about 5 minutes.
9. Add garlic and stir-fry only 30 seconds, so it becomes fragrant not bitter.
10. Add the Sherry.
11. Add the noodles, tofu and soy sauce mixture, toss well and heat through.
12. Serve garnished with sesame seeds.

rice, soy sauce, rice wine vinegar, sesame oil, brown sugar, canola oil, extra firm, button mushroom, onion, fresh ginger, red pepper, garlic, sherry, sesame seeds

Taken from www.food.com/recipe/cynbills-asparagus-ginger-tofu-stir-fry-416014 (may not work)