Cooking Instructions
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Step 1
Trim and thinly slice the
Asparagus (1 bunch)
, cube the
Extra Firm Tofu (10 oz)
. Chop the
Fresh Cilantro (1/4 cup)
. Thinly slice the
Scallions (3/4 cup)
. Mince the
Fresh Ginger (2 Tbsp)
and
Garlic (1 clove)
.
Step 2
In a medium bowl, combine sliced green onion, cilantro,
Soy Sauce (1/4 cup)
,
Sesame Oil (3 Tbsp)
,
Rice Vinegar (3 Tbsp)
,
Agave Syrup (3 Tbsp)
half of the ginger, garlic,
Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Fresh Ground Chili Paste (1/4 tsp)
. Set this sauce aside for later. Bring a large pot of water to a boil for the noodles.
Step 3
Meanwhile, in a large saute pan, heat
Sesame Oil (1 tsp)
over low heat. Towel off residual wetness from the cubed tofu and asparagus and add to pan with the remaining ginger and
Brown Sugar (1 Tbsp)
.
Step 4
Turn the heat to medium-high, and saute until the tofu is browned, about 10 minutes. When done, add
Soy Sauce (1 splash)
and stir. When there are 5 minutes left for the extra firm tofu, add the
Soba Noodles (9 oz)
to the boiling water.
Step 5
Drain and return the noodles to the pot. Add the sauce, tofu, and asparagus. Stir well to combine. Serve hot, topped with
Fresh Cilantro (to taste)
,
Crushed Red Pepper Flakes (to taste)
and
Sesame Seeds (to taste)
.
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