Thai-Inspired Stir-Fry

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14 oz. firm tofu, drained

2 Tbs. vegetable oil, or more to taste

3 Tbs. thinly sliced garlic (about 5 large cloves)

4 4-inch-long pieces lemongrass

1 lb. asparagus, tough ends trimmed and spears peeled and blanched

1 bunch scallions, finely chopped

1/2 lb. sugar snap peas or snow peas

2 tsp. granulated sugar

Salt to taste

1/8 tsp. red Thai chili paste, or more to taste

12 oz. mushrooms, wiped clean and sliced

1/4 cup low-sodium soy sauce, or more to taste

2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish

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