Slice the Mushroom (8 ounce). Bend off the tough ends of the Asparagus (0.75 pound) - they will naturally break off where they are tender. Cut into 2-inch pieces. Chop Garlic (3 clove). Peel and chop Fresh Ginger (3 tablespoon).
Pat Extra Firm Tofu (1 pound) dry with paper towels, pressing down to release water. Cut into 1-inch cubes.
Place Corn Starch (1/2 cup), Kosher Salt (3/4 teaspoon) and Granulated Sugar (3/4 teaspoon) in a medium bowl and mix well. Toss tofu in the corn starch mixture. Heat Vegetable Oil (3 tablespoon) in a wok over high heat. Once hot, turn heat to medium-high.
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.
Set tofu aside on paper towel lined plate. When all the tofu is done, wipe out the wok.
Gather all the prepped ingredients and the rest of the ingredients and place near the stove, so there is no need to walk away.
Heat 2 to 3 tablespoons Vegetable Oil (3 tablespoon) 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.
Add ginger and continue stirring 1 to 2 minutes.
Add asparagus and garlic, stir for 1 ½ to 2 minutes, until asparagus is just tender, but still crisp and vivid green.
Add Braggs Liquid Amino Acid (2 teaspoon) or soy sauce, Granulated Sugar (1 teaspoon) and Rice Vinegar (1 teaspoon). Give a few last stirs, taste for salt.
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.