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1
Remove the tough ends, then cut the asparagus spears into 2 inch pieces each and set aside.
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2
Slice the tofu into 1/2 inch slices and then cut the slices diagonally to make tofu triangles.
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3
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.
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4
Cook rice according to package instructions.
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5
Prepare the glaze by whisking together the maple syrup, lemon juice and thyme in a small bowl.
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6
In a separate small bowl whisk together the cornstarch and cold water and add it to the rest of the glaze ingredients.
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7
Heat a medium-sized, non-stick skillet on medium-high heat.
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8
Add 2 tablespoons of the canola oil and then add the tofu triangles.
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9
Fry for 3-5 minutes on each side until golden brown, then set aside.
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10
Heat a wok on medium-high heat and add one tablespoon of canola oil.
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11
Add the chopped asparagus and stir-fry 5-10 minutes, until bright green and fork tender.
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12
Next, add the glaze mixture and the browned tofu triangles.
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13
Stir and cook everything a few minutes more, until hot and the sauce boils and thickens and covers the entire stir-fry.
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14
Serve on a bed of brown rice.
