Ginger-Sesame Tofu With Asparagus and Shiitakes

• 13 cup low sodium soy sauce or 13 cup low sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 12 tablespoons toasted sesame oil
• 1 12 teaspoons light brown sugar
• 2 tablespoons canola oil
• 1 lb extra firm tofu, drained, pressed dry and cubed
• 1 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
• 1 lb shiitake mushroom, stemmed and sliced
• 2 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• toasted sesame seeds (to garnish)

1. Combine tamari, vinegar, sesame oil and sugar in mixing bowl, and stir until well blended.
2. Set aside.
3. Heat 1 Tbs.
4. canola oil in large wok or skillet over medium-high heat.
5. Add tofu, and stir-fry until golden brown, about 5 minutes.
6. Remove tofu from pan; set aside.
7. Heat remaining 1 Tbs.
8. canola oil in same pan.
9. Add asparagus and shiitakes, and stir-fry until tender, about 5 minutes.
10. Add garlic and ginger, and stir-fry until fragrant, about 30 seconds.
11. Add reserved tofu and sauce; toss well and heat through.
12. Garnish with sesame seeds, and serve.

soy sauce, rice wine vinegar, sesame oil, light brown sugar, canola oil, extra firm, thin, shiitake mushroom, garlic, fresh ginger, sesame seeds

Taken from www.food.com/recipe/ginger-sesame-tofu-with-asparagus-and-shiitakes-248314 (may not work)