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Parve
Easy
35 Minutes
Diets 
The asparagus and mushrooms give real life to the tofu. Marinating the tofu first also improves the flavour. This is an excellent vegetarian main course served over rice noodles.
1/4 teaspoons hot sauce
1 and 1/2 teaspoons Gefen Sesame Oil
1 tablespoon soy sauce
1 tablespoon Haddar Teriyaki Sauce
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
1 teaspoon Gefen Sesame Oil
1 sliced scallion
3 tablespoons vegetable oil
1 tablespoon chopped ginger or 3 cubes Dorot Gardens Frozen Ginger
1 tablespoon chopped garlic or 3 cubes Gefen Frozen Garlic
1 pound thick asparagus spears, ends trimmed, cut in 2-inch lengths
6 large shiitake mushrooms, sliced
1/2 cup vegetable stock or water
8 ounces extra-firm tofu
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.
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