Orange-Ginger-Tofu Stir-Fry

Ingredients

• 0.8 pound asparagus cut into 1-inch pieces
• 1 teaspoon brown sugar 
• 3 cups brown rice hot cooked
• 1.5 teaspoons cornstarch 
• 2 teaspoons sesame oil dark
• 1 tablespoon cooking sherry dry
• 1 tablespoon ginger fresh minced peeled
• 3  garlic cloves crushed
• 1.5 cups leek thinly sliced ( 2 large)
• 8 ounce pre- mushrooms 
• 3 tablespoons orange juice concentrate thawed
• 0.5 teaspoon salt 
• 10.5 ounce spicy tofu light firm cubed drained
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 6 ingredients in a small bowl, and set cornstarch mixture aside.
2. Heat 2 teaspoons vegetable oil in a stir-fry pan or wok over medium heat.
3. Add ginger and garlic; stir-fry 30 seconds.
4. Add mushrooms, asparagus, and leek; stir-fry 3 minutes.
5. Add cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook 1 minute.
6. Serve over rice.