Sesame Tofu Stir-Fry over Rice

Ingredients

• 3 cups asparagus (2-inch) ( 1 pound)
• 1 tablespoon sesame seeds black
• 1 teaspoon sriracha (such as Lee Kum Kee)
• 2 cups brown rice long-grain cooked
• 1 teaspoon cornstarch 
• 2 teaspoons sesame oil dark
• 0.5 cup fat-skimmed beef broth fat-free
• 0.3 cup spring onion thinly sliced
• 2 tablespoons hoisin sauce 
• 1.5 tablespoons soy sauce low-sodium
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon salt divided
• 1 tablespoon sesame seed 
• 0.8 pound mushroom caps thinly sliced
• 1 pound spicy tofu firm drained cut into 1-inch cubes

Equipment

• bowl
• frying pan

Directions

1. Combine sesame seeds and 1/4 teaspoon salt in a large bowl.
2. Add the tofu cubes; toss gently to coat.
3. Combine oils in a large nonstick skillet over medium-high heat.
4. Add tofu; stir-fry 5 minutes or until tofu is golden.
5. Remove tofu from pan; keep warm.
6. Return pan to heat; coat with cooking spray.
7. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown.
8. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions.
9. Combine broth and next 4 ingredients (broth through garlic sauce).
10. Add broth mixture to pan; remove from heat (sauce will thicken).
11. Add tofu and remaining 1/4 teaspoon salt; toss gently to combine.
12. Serve over rice.