Cooking Instructions
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Step 1
Slice the
Mushrooms (225 g)
. Bend off the tough ends of the
Asparagus (455 g)
- they will naturally break off where they are tender. Cut into 2-inch pieces. Chop
Garlic (25 g)
. Peel and chop
Fresh Ginger (6 g)
.
Step 2
Pat
Extra Firm Tofu (455 g)
dry with paper towels, pressing down to release water. Cut into 1-inch cubes.
Step 3
Place
Corn Starch (55 g)
,
Salt (5 g)
and
Granulated Sugar (3 g)
in a medium bowl and mix well. Toss tofu in the cornstarch mixture. Heat around 2-3 Tbsp of
Peanut Oil (as needed)
in a wok over high heat. Once hot, turn the heat to medium-high.
Step 4
Shake excess cornstarch off tofu and carefully place tofu in the wok, working in 2 batches (don’t over crowd). Turn tofu carefully every minute or so, until at least two sides are golden brown and crispy.
Step 5
Set tofu aside on paper towel lined plate. When all the tofu is done, wipe out the wok.
Step 6
Gather all the prepped ingredients and the rest of the ingredients and place near the stove, so there is no need to walk away.
Step 7
Heat 2 to 3 tablespoons
Peanut Oil (as needed)
in a wok over high heat. Just as it begins to smoke, turn the heat to medium-high and add mushrooms. Stir constantly for 2 minutes, don't stop.
Step 8
Add ginger and continue stirring 1 to 2 minutes.
Step 9
Add asparagus and garlic, stir for 1 ½ to 2 minutes, until asparagus is just tender, but still crisp and vivid green.
Step 10
Add
Soy Sauce (10 mL)
,
Granulated Sugar (4 g)
,
Rice Vinegar (5 mL)
,
Mirin (5 mL)
and
Crushed Red Pepper Flakes (to taste)
if using. Give a few last stirs, and taste for salt.
