Spicy Clementine-Asparagus-Tofu Stir-Fry

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2 Tbs. low-sodium soy sauce

1 tsp. dark sesame oil

1 Tbs. granulated sugar

2 Tbs. Chinese rice wine or white wine

2 Tbs. water

2 tsp. cornstarch

1 lb. extra-firm tofu, well drained

1/2 lb. asparagus, preferably thick, trimmed

2 Tbs. vegetable oil, preferably canola or safflower

3 large cloves garlic, minced

1 Tbs. minced fresh ginger

3 clementines, peeled and sectioned

1/2 tsp. crushed red pepper, or to taste

1/2 clementine rind, julienned

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