Look for thin asparagus for this stir-fry, because it cooks quickly and doesn’t require paring. If all you have are thick spears, be sure to pare them, especially near the bottom.
Recipe courtesy of vegan cookbook author Robin Robertson.
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon sugar
1 tablespoon organic canola oil (Be sure and buy organic canola oil if you want to avoid GMOs in your diet; 90% of canola is GMO)
1 pound asparagus, cut diagonally into 2-inch pieces
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 scallions, minced
1/2 teaspoon hot red pepper flakes
1. In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar. Set aside.
2. In a large skillet or wok heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 1 to 2 minutes. Add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry until the tofu is golden brown. Add the soy sauce mixture and stir‑fry to coat the tofu and asparagus.