Quick Tofu and Asparagus Stir-fry with Tamari

Preparation

1. Cut the pressed firm tofu into bite-sized cubes (around 2 cm). In a wide shallow bowl, sprinkle the tofu lightly with the cornstarch, tossing gently until the cubes are evenly dusted.
2. In a small bowl, whisk together the tamari, grated ginger, minced garlic, sugar, toasted sesame oil, and water until blended. Set the sauce aside.

Cooking

3. Heat 1.5 tablespoons of neutral cooking oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu in a single layer. Sear without moving for 3 to 4 minutes until deeply golden on the bottom, then flip and brown all sides (about 6 to 8 minutes total). Transfer the crisp tofu to a plate.
4. Add the remaining half tablespoon of oil to the pan. Toss in the prepared asparagus pieces and stir-fry briskly for 3 to 4 minutes, until bright green and tender-crisp.
5. Return the browned tofu to the skillet with the asparagus. Pour the tamari sauce mixture over everything and toss continuously for 1 to 2 minutes, allowing the sauce to bubble, thicken, and evenly coat the ingredients.

Serving

6. Remove from the heat immediately to keep the asparagus crisp. Spoon into bowls over steamed rice or gluten-free noodles, and finish with a scattering of toasted sesame seeds.