This recipe also works nicely with salmon in place of the tofu.

Cut 1 lb. of firm tofu into chunks and marinate with 3 T. soy sauce and  1 T. sesame oil, mixed.

Clean and thinly slice 1 large leek.  Wash and trim 1 bunch of asparagus, then cut into bite-size pieces.  Cut any fat ones in half lengthwise.  Wash 4 C. spinach.

Stir fry on medium heat in 2 T. canola oil.  When the leek is soft, add the asparagus, cut into bite-sized pieces.  Stir fry until the asparagus is just tender, then add the spinach and cook another minute or two.

Remove the vegetables from the wok and stir fry the tofu on high heat until it is browned and crisp on the outside.  Remove it from the wok and set aside.

Remove the zest from one orange, then juice it.  Mix the juice and zest with 3 T. soy sauce, 1 T. rice vinegar, 1 T. minced fresh ginger,  3 T. chopped green garlic, and 1 pinch or more of crushed red chili peppers.  Simmer in the wok for 5 minutes, then add 3 t. corn starch dissolved in 1/4 C. of water.  Stir until it begins to thicken, then return the vegetables to the wok and toss to coat.