Teriyaki-glazed Asparagus, Kale and Tofu Stir-fry

1. Prepare the teriyaki sauce by whisking together the maple syrup, rice vinegar, shoyu, molasses, sesame oil, pressed garlic, and ginger in a 4-cup liquid measuring cup. Set aside.
2. In a separate small dish, whisk together the cornstarch and cold water. Add the starch/water mixture to the rest of the sauce ingredients and whisk until combined. Set aside.
3. Place the pressed, cubed tofu into a medium mixing bowl and pour the sauce over the top. Allow the tofu to marinate for 15–20 minutes.
4. Once the tofu has finished marinating, heat a medium non-stick skillet on medium-high heat. Dry fry the marinated tofu cubes (reserving the teriyaki sauce), flipping often for 5–8 minutes total or until browned on all sides. Remove from heat and set aside.
5. Heat the sunflower oil in a large skillet or wok on medium-high heat. Add the chopped asparagus and kale and stir-fry for 8–10 minutes, until the asparagus is fork-tender and the kale pieces have wilted.
6. Add the tofu into the skillet with the veggies and pour the reserved teriyaki sauce over top. Cook a few minutes more, stirring often, until the sauce has thickened and evenly glazes the entire stir-fry. Serve on a bed of cooked brown rice or quinoa.