3/4 cup polenta (not quick-cooking)
2 tablespoons white miso
8 to 10 spring onions, trimmed
2 tablespoons vegetable oil, divided
7-ounce block firm tofu, dried and cut into bite-size pieces
4 ounces shiitake mushrooms, stems removed and caps sliced
3 cloves garlic, sliced
8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces sugar snap peas
2 tablespoons black bean garlic sauce
Kosher salt
Hot chili oil (optional)
Toasted sesame seeds (optional)
In a large pot or saucepan, bring 3 cups of water to a rolling boil.
Add the polenta to the water and whisk to suppress lumps. Bring polenta up to a simmer and continue to whisk occasionally until polenta thickens.
Allow the polenta to cook until creamy, about 30 to 35 minutes. Season with salt to taste. Set aside and keep warm until serving.
Thinly slice a small amount off the tops of the green onions and set aside to use as garnish. Cut the rest of the green onions into 1 1/2-inch pieces.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Add the tofu, and sauté until the tofu becomes browned and crispy on the edges, about 5 minutes.
Remove tofu from the skillet and set aside.
Add the remaining tablespoon of oil to the skillet.
Add mushrooms to the skillet and sauté until browned, about 5 minutes.
Add garlic and large green onion pieces to the skillet and sauté until softened and fragrant, about 3 minutes.
Add asparagus and peas to the skillet, and sauté until beginning to soften, about 3 minutes.
Add the black bean sauce, miso paste, and 3/4 cup water to the skillet.
Stir all ingredients together, and bring back up to a simmer. Cook until the vegetables are cooked and the sauce has reduced, about 3 to 5 minutes.
To serve, transfer the polenta to a large serving dish. Top with tofu and vegetables in the center, and spoon the pan sauce over top of the whole dish.
Garnish with reserved sliced green onions, a drizzle of chili oil, and/or toasted sesame seeds, if desired.
