Step 1

Slice mushrooms. Bend off the tough ends of the asparagus- they will naturally break off where they are tender. Cut into 2 inch pieces. Chop garlic. Peel and chop ginger. Set all aside.

Step 2

Pat dry tofu with paper towels, pressing down to release water. Cut into 1 inch cubes.

Step 3

Place cornstarch, salt and sugar in a medium bowl and mix well. Toss tofu in the corn starch mixture. ( see notes)

Step 4

Heat 2-3 tablespoons peanut oil 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 batches ( don’t over crowd). Turn tofu carefully every minute or so, adding little more oil if you need, until a 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 and gather the all the prepped veggies and the stir fry sauce and place near the stove, so there is no need to walk away

Step 5

Heat 2-3 Tablespoons peanut or high heat oil 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 1-2 minutes. Add asparagus and garlic, stir for 1 ½-2 minutes, until asparagus is just tender, but still crisp and vivid green.

Step 6

Add “Stir Fry Sauce” and stir to incorporate.  Gently fold in crispy tofu at the very end right before serving.

Step 7

Divide and garnish as you please.