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1.
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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.
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Set aside.
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2.
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In a separate small dish, whisk together the cornstarch and cold water.
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Add the starch/water mixture to the rest of the sauce ingredients and whisk until combined.
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Set aside.
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3.
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Place the pressed, cubed tofu into a medium mixing bowl and pour the sauce over the top.
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Allow the tofu to marinate for 1520 minutes.
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4.
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Once the tofu has finished marinating, heat a medium non-stick skillet on medium-high heat.
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Dry fry the marinated tofu cubes (reserving the teriyaki sauce), flipping often for 58 minutes total or until browned on all sides.
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Remove from heat and set aside.
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5.
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Heat the sunflower oil in a large skillet or wok on medium-high heat.
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Add the chopped asparagus and kale and stir-fry for 810 minutes, until the asparagus is fork-tender and the kale pieces have wilted.
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6.
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Add the tofu into the skillet with the veggies and pour the reserved teriyaki sauce over top.
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Cook a few minutes more, stirring often, until the sauce has thickened and evenly glazes the entire stir-fry.
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Serve on a bed of cooked brown rice or quinoa.
