Buddha’s Delight

1 oz dried black Chinese mushrooms

12 oz firm tofu, drained

1 Tablespoon peanut or vegetable oil

2 cups diagonally cut 1-inch asparagus pieces, or 10 oz frozen cut asparagus, thawed and drained

1 medium onion, cut into thin wedges

2 cloves garlic, minced

½ cup chicken broth

3 Tablespoons hoisin sauce

¼ cup coarsely chopped cilantro or thinly sliced green onions

Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain, squeezing out excess water over fine strainer into measuring cup; reserve. Discard mushrooms stems; slice caps. Press tofu lightly between paper towels; cut into ¾-inch squares or triangles. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add asparagus, onion wedges, and garlic; stir-fry 4 minutes for fresh or 3 minutes for frozen asparagus. Stir in tofu; heat through, stirring occasionally. Ladle into shallow bowls. Sprinkle with cilantro.