Mix together teriaki sauce, soy sauce, vinegar and sugar in a small bowl.

Cut tofu into one-inch cubes, then pat dry with paper towels. Combine hot sauce, sesame oil and soy sauce, toss with tofu. Let stand 10 minutes. Drain, reserving marinade separately. Stir marinade into sauce.

Heat wok or skillet over high heat. Add vegetable oil. Toss in tofu and stir-fry, turning until browned, about three minutes. Remove from wok with slotted spoon.

Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for two minutes, then add vegetable stock and tofu, continue to cook one more minute or until asparagus is crisp-tender. Stir in sauce and bring to boil. Drizzle with sesame oil and sprinkle green onion overtop.