Tofu Asparagus and Mushroom Stir-Fry

Method

1. Press tofu gently between clean towels under a light weight for 15 minutes, then cut into 2 cm cubes. Snap or trim woody asparagus ends and cut the tender stalks into 4 cm lengths, keeping tips separate.
2. Mix stock, soy sauce, sugar and pepper in a jug and prepare the cornstarch slurry separately. Dry mushrooms well before slicing; wet mushrooms release more liquid into the pan.
3. Heat a tablespoon of oil in a wide nonstick skillet. Sear tofu for 7–9 minutes, turning carefully to colour several sides, then transfer to a clean dish. Do not keep stirring soft tofu until it crumbles.
4. Add the remaining oil and brown mushrooms for 4–5 minutes over medium-high heat. Add onion for 2 minutes, then garlic and ginger for 30 seconds. The mushrooms should have lost their raw sponginess before the asparagus is added.
5. Add asparagus stalks and the stock mixture. Simmer covered for 2 minutes, then add tips and cook uncovered for 1–2 minutes more, until tender enough to eat but still firm. Thin asparagus needs less time than thick stalks.
6. Return tofu, stir the slurry and add gradually until the sauce lightly coats. Simmer for 30–60 seconds, then finish with sesame oil. Taste before adding any more soy sauce, which would darken and salt the light sauce.
7. Serve immediately with rice prepared separately. Cool leftovers promptly and reheat thoroughly.