Ingredients:

olive oil

1 block tofu

4 ¼ tsp. ginger, minced

4 ¼ tsp. garlic, minced

¼ cup mirin

¼ cup tamari

2 Tbs. dark sesame oil

2 t. hot sesame oil (optional)

2 Tbs. toasted sesame seeds

1 onion, cut into slivers

1 carrot, chopped

1 bunch broccoli, cut into florets

1 bunch Asparagus, cut into 2 inch pieces

1 bunch kale, chopped

½ c frozen corn

4 scallions, thinly sliced, for garnish

Step-by-step Instructions:

1. Cut block of tofu into thirds and lay on dish towel to absorb water. Cover with another dish towel and press lightly. Then cut into cubes.
2. In a cast iron pot, heat olive oil, then add tofu cubes and sauté until slightly browned. Add 2 tsp ginger and 2 tsp garlic and sauté a few minutes more.
3. Add mirin, tamari, sesame oils, and sesame seeds.
4. Meanwhile, in a wok, sauté onion in olive oil until translucent. Add carrots and continue frying, adding more olive oil as needed.
5. When soft, add 2 tsp garlic and 2 tsp ginger. Add broccoli and continue cooking until soft.
6. Add the kale, and corn and sauté 2 minutes.
7. Deglaze pan with mirin and tamari.
8. Add dark sesame oil, hot sesame oil, and tamari to taste. Remove vegetables from wok and place on a platter.
9. Using the same wok, add a little bit of olive oil, asparagus and remaining garlic and ginger, sauté for 2 minutes, splash with mirin and tamari. Remove asparagus and place on top of other vegetables.
10. Serve on platter with sesame tofu.
11. Garnish with scallions and serve with brown rice or other grain.