Ginger-Sesame Tofu with Asparagus and Shiitakes

• 13 cup low-sodium tamari or low-sodium soy sauce
• 3 Tbs. rice wine vinegar
• 1 1/2 Tbs. toasted sesame oil
• 1 1/2 tsp. light brown sugar
• 2 Tbs. 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 mushrooms, stemmed and sliced
• 2 cloves garlic, minced
• 3 Tbs. minced fresh ginger
• Toasted sesame seeds for 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, extrafirm tofu, thin asparagus, shiitake mushrooms, garlic, fresh ginger, sesame seeds

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