Stir Fry Asparagus and Black Bean

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Black Bean Sauce: 1/2 cup soaked fermented black beans or canned black beans, drainedand rinsed 1 tablespoon low-sodium tamari or soy sauce 1 tablespoon minced ginger root 3 cloves garlic, minced 2 tablespoons Hoisin sauce 1 tablespoon unseasoned rice vinegar 2 teaspoons Asian sesame oil 2 teaspoons cornstarch 1 teaspoon red chili paste with garlic Asparagus Stir-Fry: 1 tablespoon plus more as needed canola or peanut oil 1 pound extra-firm or firm tofu, cut into 1 inch dice 1 teaspoon five-spice powder 1 (1 1/2-pound) bunch asparagus (12 to 16 spears), thinlysliced on the bias 1/2 cup dried sliced black shiitake mushrooms, plumped in hotwater, optional 8 scallions, sliced into 1-inch lengths on the bias To make sauce: Combine all ingredients in a nonreactive dish. To make stir-fry: Heat oil in a large nonstick skillet or wok overhigh heat until almost smoking. Add tofu pieces, sprinkle withfive-spice powder and stir-fry gently 2 minutes, trying not to break uppieces, until lightly browned. Remove them from pan and set aside on aplate. Add asparagus and mushrooms, if using, to pan, drizzle a drop moreoil into pan if you need to prevent sticking and stir-fry 2 minutes. Addsauce mixture to asparagus and stir to combine well. Cook until slightlythickened. Return tofu to the pan and stir to combine all ingredientswell. Garnish with scallions. Makes 4 servings. Per serving: 217 calories, 45 percent calories from fat, 14 gramsprotein, 17 grams carbohydrates, 2 grams total fiber, 11 grams totalfat, .24 milligram cholesterol, 314 milligrams sodium. Available in Asian markets and some specialty food stores. Soak beansin water 10 minutes.