Recipe: Shiitake Asparagus Stir-Fry with Tofu (with sweet and sour marinade)

SHIITAKE ASPARAGUS STIR-FRY WITH TOFU

"Shiitake mushrooms, also called Chinese black mushrooms, have a slightly smoky flavor and spongy texture."

FOR THE MARINADE:
1/2 cup water
3 tablespoons soy sauce
1 tablespoon finely chopped gingerroot
1 tablespoon rice vinegar
2 teaspoons honey

FOR THE STIR-FRY:
1 (12.3 oz.) pkg. firm or extra-firm tofu, drained, cut into 1/2-inch cubes
2 teaspoons cornstarch
6 oz. uncooked vermicelli or angel hair pasta
1 tablespoon oil
1 medium carrot, thinly sliced diagonally
1 small onion, cut into thin wedges
12 oz. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 (3.5-oz.) pkg. fresh shiitake mushrooms, stems removed, sliced (about 1 1/3 cups)*
1 garlic clove, minced

In medium nonmetal bowl, combine all marinade ingredients; mix well. Add tofu cubes; stir gently. Let stand 5 minutes.

Drain well, reserving marinade. Stir cornstarch into marinade. Set aside.

Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes or until lightly browned on all sides, turning carefully with pancake turner. Remove tofu from skillet; keep warm.

In same skillet, heat oil over medium-high heat until hot. Add carrot, onion, asparagus, mushrooms and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Return tofu to skillet.

Stir marinade; pour over tofu and vegetables. Cook and stir 30 to 60 seconds or until sauce is bubbly and thickened.

Serve over vermicelli.

*Use only the mushroom caps; remove the tough fibrous stems and save them to use in soup stock.

KITCHEN TIP:
Gingerroot freezes well. Wrap unpeeled gingerroot in plastic wrap, place it in an airtight container and freeze for up to six months. To use frozen gingerroot, simply peel a small amount of the skin away and thinly slice the frozen gingerroot with a sharp knife. The frozen slices are easy to chop or mince.

Makes 4 servings
Source: Recipe booklet: Farmer's Market Vegetarian, Pillsbury Classic Cookbooks, August 2001, #246