Lemon Glazed Asparagus and Tofu Stir-Fry

Remove the tough ends, then cut the asparagus spears into 2 inch pieces each and set aside. Slice the tofu into 1/2 inch slices and then cut the slices diagonally to make tofu triangles.

Lay the tofu triangles down flat on a cutting board, place a clean dish towel or some paper towels over top of them and place a heavy book or two on top of the towel or paper towels to press the tofu while the rice is cooking.

Cook rice according to package instructions.

Prepare the glaze by whisking together the maple syrup, lemon juice and thyme in a small bowl. In a separate small bowl whisk together the cornstarch and cold water and add it to the rest of the glaze ingredients.

Heat a medium-sized, non-stick skillet on medium-high heat. Add 2 tablespoons of the canola oil and then add the tofu triangles. Fry for 3-5 minutes on each side until golden brown, then set aside.

Heat a wok on medium-high heat and add one tablespoon of canola oil. Add the chopped asparagus and stir-fry 5-10 minutes, until bright green and fork tender. Next, add the glaze mixture and the browned tofu triangles. Stir and cook everything a few minutes more, until hot and the sauce boils and thickens and covers the entire stir-fry.
Serve on a bed of brown rice.