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This was surprisingly good! Veg is vibrant, tofu is really great with the crisp outer texture, and the dish is really delicious! We'll be making this one again!
¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
Kosher salt
1 bunch spring onions or scallions
2 Tbsp. vegetable oil, divided
½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz. shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
8 oz. asparagus, trimmed, cut into 1"–2" pieces
4 oz. sugar snap peas
2 Tbsp. black bean garlic sauce
Chili oil and toasted sesame seeds (for serving)
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1st Keep
 Lainey
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