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“Cooking Light. March 2004.”

Ingredients Nutrition

  • 1 tablespoon sesame seeds
  • 1 tablespoon black sesame seed
  • 12 teaspoon salt, divided
  • 1 (8 ounce) package firm tofu, drained and cut into 1-inch cubes
  • 2 teaspoons peanut oil
  • 2 teaspoons dark sesame oil
  • cooking spray
  • 34 lb thinly sliced shiitake mushroom caps
  • 1 lb asparagus (3 cups, 2-inch slices )
  • 14 cup thinly sliced green onion
  • 12 cup reduced-sodium fat-free chicken broth
  • 2 tablespoons hoisin sauce
  • 1 12 tablespoons low sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon chili-garlic sauce (such as Lee Kum Kee)
  • 2 cups cooked long-grain brown rice


  1. Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm.
  2. Return pan to heat; coat with cooking spray. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown.
  3. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions.
  4. Combine broth and next 4 ingredients (broth through garlic sauce). Add broth mixture to pan; remove from heat (sauce will thicken).
  5. Add tofu and remaining 1/4 teaspoon salt; toss gently to combine. Serve over rice.

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