Miso Polenta with Spring Vegetables and Tofu

Name: Miso Polenta with Spring Vegetables and Tofu
Ingredients: ¾ cup polenta (not quick-cooking); 2 Tbsp. white miso; Kosher salt; 1 bunch spring onions or scallions; 2 Tbsp. vegetable oil, divided; ½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces; 4 oz. shiitake mushrooms, stems removed, caps sliced if large; 3 garlic cloves; 8 oz. asparagus, trimmed, cut into 1–2 pieces; 4 oz. sugar snap peas; 2 Tbsp. black bean garlic sauce; Chili oil and toasted sesame seeds (for serving)