Thai-Inspired Vegetarian Stir-Fry Recipe with Tofu, Asparagus, and Sugar Snap Peas

Ingredients

• 14 oz (397 g) firm tofu , drained
• 2 tbsp vegetable oil , or more to taste
• 3 tbsp thinly sliced garlic (about 5 large cloves )
• 4 4 inches-long pieces lemongrass
• 1 lb (454 g) asparagus , tough ends trimmed and spears peeled and blanched
• 1 bunch scallions , finely chopped
• 0.5 lb (227 g) sugar snap peas or snow peas
• 2 tsp granulated sugar
• salt to taste
• 0.13 tsp red Thai chile paste , or more to taste
• 12 oz (340 g) mushrooms , wiped clean and sliced
• 0.25 cup low-sodium soy sauce , or more to taste
• 2 to 4 tsp finely chopped cilantro , or more to taste, for garnish