Stir-Fried Tofu, Shiitakes, and Asparagus

• 1 1/2 pounds asparagus
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 pound shiitake mushrooms, stems removed and caps sliced, or white mushrooms, sliced
• 3/4 cup chicken stock, or canned low-sodium chicken broth
• 3 tablespoons soy sauce
• 5 teaspoons white-wine vinegar
• 3/4 teaspoon Asian sesame oil
• 3/4 teaspoon salt
• 2 pounds firm tofu, cut into 1 1/2-inch cubes
• 1 tablespoon toasted sesame seeds (optional)

1. Snap off the tough ends of the asparagus and discard them.
2. Cut the asparagus into 1-inch lengths.
3. In a large pot of boiling, salted water, cook the asparagus for 3 minutes.
4. Drain.
5. In a small bowl, combine the cornstarch and water.
6. In a wok or large frying pan, heat the oil over moderately high heat.
7. Add the garlic.
8. Stir-fry until fragrant, about 30 seconds.
9. Add the onion and stir-fry until softened, about 3 minutes.
10. Add the sliced mushrooms and stir-fry until brown, about 5 minutes.
11. Stir in the stock, soy sauce, 3 teaspoons of the vinegar, the sesame oil, and the salt.
12. Simmer for 2 minutes.
13. Stir the cornstarch mixture, add it to the pan, and simmer until the sauce has thickened.
14. Add the tofu and simmer for 3 minutes.
15. Add the asparagus and simmer until hot, about 2 minutes longer.
16. Stir in the remaining 2 teaspoons vinegar.
17. Serve topped with the sesame seeds.

asparagus, cornstarch, water, cooking oil, garlic, onion, shiitake mushrooms, chicken stock, soy sauce, whitewine vinegar, asian sesame oil, salt, firm tofu, sesame seeds

Taken from www.foodandwine.com/recipes/stir-fried-tofu-shiitakes-and-asparagus (may not work)