Place the sherry, tamari and honey in a small bowl and stir to combine.
Heat a wok over high heat and spray with oil. Stir-fry the walnuts for 1-2 minutes or until golden. Transfer to a bowl.
Spray the wok with oil. Stir-fry the onion for 2 minutes or until it softens slightly. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the broccoli, asparagus and water, and stir-fry for 2-3 minutes. Add sherry mixture, walnuts and tofu and stir-fry for 1-2 minutes or until the vegetables are bright green and tender crisp.
Divide brown rice among serving bowls. Top with stir-fry mixture and sprinkle with coriander leaves.