Slice a medium sized onion, and 4 garlic cloves, then heat 1 Tbsp of vegetable broth in a 10/12 inch stainless steel skillet. Saute the onion in broth, then cover the skillet for 2 minutes. Then add the garlic, 2 tbsp of minced ginger, 3 cups of asparagus cut into 2 inch sections, a medium sized red bell pepper in thin julienne 1 inch lengths, and 4 ounces of extra firm tofu cut into half inch cubes. Add 1 tbsp of soy sauce, 2 tbsp of rice vinegar, allow everything to cook for appx. 2 minutes. The vegetables should be tender yet still be crisp.