1. In a small bowl, whisk water, soy sauce, garlic, ginger, brown sugar, cornstarch, and sesame oil until sugar is dissolved; set aside. Separate white parts and green parts of green onions. Cut white parts into 1" pieces. Thinly slice green parts and set aside for serving.

2. Wrap tofu in a clean kitchen towel, then gather ends of towel and twist over a sink to release as much liquid as possible (it's OK if block starts to crumble). Unwrap and use hands to crumble tofu over a medium bowl, aiming for coarse, pea-size crumbles.

3. Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add tofu and cook, stirring occasionally, until browned all over, 8 to 10 minutes; return to bowl.

4. Add remaining 1 tablespoon vegetable oil to skillet, then add carrots and white parts of green onions and cook, tossing frequently, until carrots are bright orange, about 2 minutes. Add asparagus and cook, tossing frequently, until bright green and slightly tender, 3 more minutes.

5. Stir soy sauce mixture to recombine, then add it and tofu to vegetables. Cook, stirring gently and constantly, until sauce has thickened and clings to food, about 2 more minutes. Sprinkle with sesame seeds (if using) and reserved green onions; serve alongside rice.

Source: Hannaford fresh Magazine, March-April 2023