Spicy Tofu and Asparagus Stir-fry

From Vegan Fire and Spice Cookbook

2 T soy sauce

1 T dark sesame oil

1 T water

2 t cornstarch

1 t sugar

1 T canola oil

1 lb asparagus, cut diagnonally into 2 inch pieces

8 oz. extra-firm tofu, drained and cut into 1/2 inch cubes

2 garlic cloves, minced

1 T minced fresh ginger

2 scallions, minced

1/2 t hot red pepper flakes

In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar.  Set aside.

We have had this small wok for 31 years, from the days when we were broke. Now it serves us in our trailer. We wondered today about how many other folks in the campground had chopsticks available. We do!

In a large skillet or wok, heat the canola oil over medium-high heat. ` Add the asparagus and stir-fry for 2 minutes, transferring the cooked asparagus to a bowl using a slotted spoon.In the same skillet, add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry for 1 minute. Add the soy sauce mixture and stir-fry for 1 minute longer, or until hot.

Serves 4.

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