• 2 medium onions, sliced medium thick
• 3 Tbspns extra virgin olive oil
• 2 cloves garlic, chopped
• 1 Tbspn fresh ginger, grated
• 4 cups fresh asparagus, cut into two inch lengths
• 1 small sweet red pepper, thinly sliced
• 4 oz extra firm tofu, cut in ½ inch cubes
• 1 Tbspn soy sauce
• 2 Tbspns rice vinegar
• 2 Tspns toasted sesame seeds (optional)
• sea salt and freshly ground black pepper to taste

Slice onions and chop garlic and let both sit for at least 5 minutes to bring out their nutritional benefits. Heat the olive oil in a wok or 10-12 inch stainless steel skillet. Stir fry the onion in olive oil for about 3 minutes over medium heat, stirring constantly. Add garlic, ginger, asparagus, peppers and continue to stir fry for another 2-3 minutes, stirring constantly. Add tofu, soy sauce and vinegar, turn heat to low and cover for about 5 minutes or until vegetables are fork tender, yet still crisp. Season with salt and pepper and sprinkle with sesame seeds. Makes 4 servings.