Cooking Instructions
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Step 1
Slice the
Mushrooms (2 1/4 cups)
. Bend off the tough ends of the
Asparagus (2 2/3 cups)
- they will naturally break off where they are tender. Cut into 2-inch pieces. Chop
Garlic (3 cloves)
. Peel and chop
Fresh Ginger (3 Tbsp)
.
Step 2
Pat
Extra Firm Tofu (1 lb)
dry with paper towels, pressing down to release water. Cut into 1-inch cubes.
Step 3
Place
Corn Starch (1/2 cup)
,
Kosher Salt (3/4 tsp)
and
Granulated Sugar (3/4 tsp)
in a medium bowl and mix well. Toss tofu in the corn starch mixture. Heat
Vegetable Oil (3 Tbsp)
in a wok over high heat. Once hot, turn 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
Vegetable Oil (3 Tbsp)
in a wok over high heat. Just as it begins to smoke, turn 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
Braggs Liquid Amino Acid (1/2 Tbsp)
or soy sauce,
Granulated Sugar (1 tsp)
and
Rice Vinegar (1 tsp)
. Give a few last stirs, taste for salt.
Step 11
Gently fold in crispy tofu at the very end right before serving. Add a little drizzle of
Toasted Sesame Oil (to taste)
and a sprinkle of
Sesame Seeds (to taste)
to finish.
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