I was at Whole Foods making a salad for the road. We were on our way to Tahoe area. i wanted something very simple to cook for dinner once we got there. Spring has sprung because the asparagus looked tip top.I added a small kambucha squash but wanted to see if I could limit my ingredients and still make a stir fry.

½ bunch asparagus sliced into diagonal 1inch pieces. the very ends are tough so cut off first.

1 block extra firm tofu  sliced into 1/2″ slices and then baked in oven on a silpat for 15 min. at 350.

1 small Kabocha squash peeled seeded and cut into 1″ cubes

Sauce mix:

1c. water

1 T. cornstarch or arrowroot

2T oyster sauce

1T. Braggs Aminos

1t. granulated garlic

Put cubed squash in skillet with 1c. of water and 1t. vegetable soup paste. (Notice no oil) Cook on med. heat until just tender and then add sauce mix and asparagus.  Continue cooking until asparagus is just tender and sauce just thickened. Add cubed baked tofu.

Serve over black rice as shown or brown rice. Add a mixed green salad. A note about salad. I buy flavored balsamic vinegars that are white not the dark ones. There are these stores that sell oil and vinegars. They stock a multitude of flavors. I use the vinegar on greens with a 1t.  of a bottled salad dressing. That way you don’t get the fat. Look at labels of dressing and find one with few ingredients like Paul Newmans etc.