Asparagus, Red Pepper, Mushroom and Tofu Stir Fry

Asparagus, Red Pepper, Mushroom, & Tofu stir fry           

Ingredients

1 block of firm tofu – pressed to remove water* and diced into bitesize pieces

1 bunch of asparagus – cut into about 1 ½ inch pieces

1 leg red pepper -  deseeded and cut into strips

12 oz package of mushrooms sliced (either shitake, or white)

4 tbl cornstarch

1 tbl of EVO Olive oil

1 tablespoon of sesame seeds

1 tablespoon of sesame oil

½ cup of vegetable broth

¼ cup of soy sauce

1 tbls of white wine vinegar (or rice wine vinegar)
1/2 tbl honey

½ tbl powdered ginger

Instructions

Sauce:

Combine the broth, soy sauce, rice wine vinegar, sesame oil, honey and ginger in a small bowl stir to combine.  Add 1 tbl of corn starch to the mixture and stir vigorously until the cornstarch is combined with the liquid.

*press tofu

Cut the tofu into ¼ inch thick slabs.  Layer the slabs into a colander and place a small plate on top.  Place something fairly heavy on top of the plate. Let the tofu drain for several hours.  They need to be almost completely drained of water, as dry as you can get them.

Cut the tofu into cubes. Sprinkle 1 tbl of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until with 2 more tbl cornstarch.  This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.

Place a cast iron skillet (preferred) or other frying pan or wok on medium high heat on the stovetop. Add the oil and let it heat up until a small droplet of water sizzles in the oil. (just get your hand wet and shake it off over the pan).  Add the tofu in one layer in the skillet. At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy. Once the tofu is browned on all sides transfer to a cooling rack (or plate).

Next a little more oil to the pan if needed and toss in the red pepper.  Add a few drops of sesame oil.  Stir frequently and sauté until softened.  Transfer to a plate.

Add the asparagus to the pan and stir fry until tender.  Transfer to the plate with the peppers.

Add the mushrooms to the pan and stir fry until softened. 

Add the tofu, asparagus and peppers to the pan.

Stir to combine ingredients.

Pour the sauce into the pan and stir.  The sauce will thicken a bit continue stirring while the sauce thickens.  Reduce heat to low and sprinkle with sesame seeds.

Server over brown rice, quinoa, of rice noodles.