• 1 ounce dried shiitake mushrooms
• 1 package (14 ounces) firm tofu, drained
• 1 tablespoon canola oil
• 1 small onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 1 bunch (about 2 cups) asparagus, ends trimmed and cut diagonally into 2-inch pieces

For the Stir-fry Sauce

• 1 cup water or liquid from soaking mushrooms
• 1/2 cup vegetarian mushroom oyster sauce
• 1/4 cup light soy sauce (I use Kikkoman)
• 1/4 cup Chinese cooking wine
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon pepper