Asparagus and Tofu Stir-fry

Directions

Blot dry 1 lb. extra firm lowfat tofu and cut it into 1-in. squares, 1/2 in. thick. Toss tofu with 1 tbsp. Chinese cooking wine or sherry, 1/2 tsp. lemon zest and 1/4 tsp. salt; marinate for 10 minutes. Snap the fibrous ends off of 1 lb. asparagus and cut the stalks on the diagonal into 2-in. pieces. Blanch asparagus in 2 qt. rapidly boiling salted water until crisp-tender, about 2 minutes. Drain and rinse thoroughly with cold water. Blot dry with paper towels. In a small bowl, mix together 1/4 cup vegetable stock, 2 tbs. hoison sauce, 1 tbsp. Chinese cooking wine or sherry, 1 tbsp. low-sodium soy sauce, 1/2 tsp. sugar or honey ands 1 tsp. cornstarch. Set aside. Just before serving, heat a wok or a large frying pan over high heat. Add 1 tbsp. Canola oil. Quickly stir-fry 2 minced garlic cloves, 2 tsp. minced gingerroot and 2 chopped scallions until fragrant but not brown, about 15 seconds. Add tofu and asparagus and stir-fry until thoroughly heated, about 2 minutes. Stir in the sauce and let boil for 30 seconds. Serve at once with 2 cups hot cooked rice