Mix the sauce ingredients together in a small bowl. If you have time, press the tofu to remove some moisture, so it absorbs more of the sauce flavor (see Kitchen Notes). You can also skip this step.
Pour half of the sauce into a large nonstick skillet, add the cubed tofu, and simmer over a medium flame, turning gently, until the sauce has slightly reduced and is coating the tofu. Put all of this into a small bowl and set aside.
Put the oil in the pan, then add the minced shallots and sauté until translucent, about two minutes. Add the garlic and ginger, stir and sauté another 30-45 seconds. Add the asparagus and stir-fry until tender but still a little crisp—about four minutes.
Return the tofu to the pan and add the rest of the sauce. Gently stir and cook just until everything is heated through and nicely cloaked with sauce. Stir in 2 tablespoons of the chives and you are ready to serve.
Plate this by centering some rice on a plate or in a shallow bowl, then artfully spoon on the tofu and asparagus. Scatter the rest of the chives atop it all and you are good to go.