Thai-Inspired Stir-Fry

Description
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Ingredients

 * 14 oz. firm tofu, drained
 * 2 Tbs. vegetable oil, or more to taste
 * 3 Tbs. thinly sliced garlic (about 5 large cloves)
 * 4 4-inch-long pieces lemongrass
 * 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
 * 1 bunch scallions, finely chopped
 * 1/2 lb. sugar snap peas or snow peas
 * 2 tsp. granulated sugar
 * salt to taste
 * 1/8 tsp. red Thai chile paste, or more to taste
 * 12 oz. Mushrooms, wiped clean and sliced
 * 1/4 cup low-sodium soy sauce, or more to taste
 * 2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish

Directions
1. Slice tofu into pieces 1/2 inch x 1/2 inch x 2 inches. Place on triple layers of paper towels, top with another triple layer of paper towels and press out excess moisture.

2. Heat oil in a large skillet or wok over medium-high heat. Add tofu, and cook for about 5 minutes, turning over once or twice, until golden brown. Using a slotted spatula, remove pieces to a paper towel-lined plate to drain. Set aside.

3. Add garlic and lemongrass to skillet, and stir-fry for 1 to 2 minutes, or until garlic becomes fragrant. Using a slotted spoon, remove garlic and discard. Leave lemongrass in skillet.

4. Cut asparagus spears into 11/2-inch lengths. Add scallions, asparagus and sugar snap peas to skillet, and stir-fry for 1 minute. Add Sugar, salt and chile paste, and stir. Add Mushrooms and soy sauce, bring to a boil, cover and cook for 2 minutes, or until Mushrooms are tender and have released their juices. Serve hot over rice, and garnish with cilantro.