Recipe: Tofu stirfry with asparagus and mushrooms

This is a staple dish for my meatless Mondays! It's really easy to make and tastes delicious. You can add meat to it if tofu isn't your thing.

Ingredients

One 14-ounce package extra-firm tofu, drained and patted dry
2 tablespoons olive oil
Salt and black pepper
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 pound asparagus, peeled, trimmed, and cut into 1-inch segments
3½ ounces fresh shiitake mushrooms, trimmed and thinly sliced (I used oyster mushrooms instead for my version)
2 tablespoons soy sauce
1 tablespoon mirin
Cooked short-grain brown or white rice for serving (optional)

Directions

1. At least one day before you plan to make the stir-fry, cut the tofu into ½- to ¾-inch slices and cut each slice into 1- to 2-inch triangles or rectangles. Freeze the tofu overnight, then thaw it in the refrigerator.

2. Put 1 tablespoon of the peanut oil in a large skillet over medium-high heat. When it’s hot, add the tofu, season with salt and pepper, and cook, turning every 3 to 5 minutes, until browned on all sides, about 10 minutes total. Transfer the tofu to a plate.

3. Add the remaining 1 tablespoon peanut oil to the pan. When it’s hot, add the ginger, jalapeño, and garlic, season with salt and pepper, and cook, stirring, for 1 minute. Add the asparagus and mushrooms, and cook, stirring frequently, until the vegetables are just tender, 3 to 5 minutes.

4. Return the tofu to the pan, and add the soy sauce and mirin. Cook, stirring gently, until the sauce thickens, about 1 minute. Serve hot, over rice if desired. (Store leftover stir-fry in an airtight container in the refrigerator for up to a few days.)

Yield: 2 to 3 servings
Time: 25 to 30 minutes, plus time to freeze and thaw the tofu