1 package extra firm tofu
3/4 tsp garlic salt
¾ lb asparagus
1 inch piece fresh ginger
1 clove garlic
3 tbsp peanut oil
1 tbsp stir fry oil

Sauce:
1 cup vegetable broth
2 tbsp shao hsing wine (optional)
1 tbsp soy sauce
1 tbsp sugar
1½ tbsp cornstarch

1. Drain the tofu thoroughly and then cut it into 1/2 inch to 3/4 inch pieces. Blot each of these tofu pieces with a paper towel, pressing firmly to remove any moisture within them. Then sprinkle them evenly with the garlic salt. Let the tofu sit at room temperature while preparing the other ingredients.


2. Rinse the asparagus and dry them thoroughly. Then bend each one until it breaks close to the end of the stalk. Discard the bottom piece that breaks and continue to do this with each asparagus.


3. Then cut the remaining stalks into 1 inch pieces on a diagonal and set them aside.


4. Next, peel the ginger and dice it.


5. Then peel the garlic and mince it.


6. Then in a large cup mix together all of the sauce ingredients and set this sauce mixture aside.


7. Next cook the tofu by heating a large non stick pan on high. I use a pan for this rather than a wok because a pan has a larger surface area and can brown the tofu easier.


8. Once the pan is hot add the peanut oil making sure that there is a thin layer on the bottom of the pan, and let this get hot. You may need to add more oil depending on the size of your pan.


9. When the oil is hot, add the tofu and let it cook for about 2 to 3 minutes on each side until it browns. Be sure not to over crowd the pan. You may have to cook the tofu in batches depending on the size of your pan.


10. When the tofu has browned on all sides, remove it and place it on a plate lined with paper towels.


11. Then heat a wok on high. You can also use the same pan as well, just remove any excess peanut oil and heat it on high.


12. Once it is hot, add the stir fry oil and let it get hot.


13. Then add the ginger and stir fry for 20 seconds or until fragrant.


14. Next, add the asparagus and stir fry for 2 minutes, or until they are just crisp-tender.
    Then add the garlic and stir fry another 10 seconds making sure not to let the garlic burn.


15. Add the sauce mixture and bring it to a boil, stirring constantly until it slightly thickens.


16. Once the sauce is thickened add the cooked tofu and stir until everything is coated with the sauce and heated through. Serve immediately with either steamed white rice or fried rice. This makes about 4 servings of tofu and asparagus stir fry, enjoy!