package (1 ounce) dried shiitake or black Chinese mushrooms
1
package (about 12 ounces) firm tofu, drained
1
tablespoon peanut or vegetable oil
2
cups diagonally cut 1-inch asparagus pieces or 1 package (10 ounces) frozen cut asparagus, thawed and drained
1
medium onion, cut into thin wedges
2
cloves garlic, minced
1/2
cup chicken broth
3
tablespoons hoisin sauce
1/4
cup coarsely chopped fresh cilantro or thinly sliced green onions
1. Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain over fine strainer, squeezing out excess water into measuring cup; reserve. Discard mushroom stems; slice caps.
2. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.
3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add asparagus, onion wedges and garlic; stir-fry 4 minutes for fresh or 3 minutes for frozen asparagus.
4. Add mushrooms, 1/4 cup reserved mushroom liquid,* broth and hoisin sauce. Reduce heat to medium-low. Simmer, uncovered, until asparagus is crisp-tender, 2 to 3 minutes for fresh or 1 minute for frozen asparagus.
5. Stir in tofu; heat through, stirring occasionally. Ladle into shallow bowls. Sprinkle with cilantro.
*Remaining mushroom liquid may be covered and refrigerated up to 3 days or frozen up to 3 months. It may be used in soups and stews.
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