ASPARAGUS STIR-FRY WITH TOFU ENJOY DAN:

                    ASPARAGUS STIR FRY WITH TOFU by CHEF DAN:

Serves 2

INGREDIENTS:

8 (8 Oz) package firm tofu

2 tablespoons rice vinegar

1 tablespoon light soy sauce

1/2-tablespoon honey

1 thumb-size fresh ginger, minced

3 garlic cloves, minced

1 tablespoon Thai sweet chili sauce

3 green scallions, (white and green part) sliced on the bias

1/2-bunch asparagus, trimmed and cut on the bias in 1-1/2-inch pieces

1 red bell pepper, cut into thin strips

6 baby portabella mushrooms sliced

1/8-cup light soy sauce

2 tablespoon lime juice

2 tablespoons hoisin sauce

2-1/2-tablespoons water

1 tablespoon cornstarch

Big hand full dry roasted peanuts

A couple of big pinches of sea salt

DIRECTIONS:

1.   Place tofu between several sheets of paper towels in a strainer and top with heavy pan or big can.

2.   Let rest 30 minutes.

3.   Turn tofu block on its side and slice in half, making halve 1/2-inch thick.

4.   In a bowl mix vinegar, soy sauce, honey, ginger, garlic, chili sauce.

5.   Pour mixture into zip-lock bag, add tofu and refrigerate for 2-4 hours.

6.   Turning one half-way through.

7.   Remove tofu from marinate, save marinate.

8.   Mix reserved marinate in a bowl with 1/4-cup soy sauce, lime juice, hoisin sauce, water and cornstarch, set aside.

9.   Heat oil in a wok over medium-high heat, when sizzling.

10.      Add tofu and stir-fry for 5-7 minutes, remove and set aside.

11.      Add asparagus, scallions,  bell pepper, and mushrooms and stir-fry 5 minutes.

12.      Add tofu and stir-fry 2 more minutes.

13.      Stir in marinate mixture and bring to a boil, cook until slightly thickened.

14.      Top with dry roasted peanut.

15.      Serve with Jasmine rice.

ENJOY DAN:                         BON-APPETITE!!