Trim and thinly slice the Asparagus (1 bunch), cube the Extra Firm Tofu (10 ounce). Chop the Fresh Cilantro (1/4 cup). Thinly slice the Scallion (3/4 cup). Mince the Fresh Ginger (2 tablespoon) and Garlic (1 clove).
In a medium bowl, combine sliced green onion, cilantro, Soy Sauce (1/4 cup), Sesame Oil (3 tablespoon), Rice Vinegar (3 tablespoon), Agave Nectar (3 tablespoon), half of the ginger, garlic, Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Fresh Ground Chili Paste (1/4 teaspoon). Set this sauce aside for later. Bring a large pot of water to a boil for the noodles.
Meanwhile, in a large saute pan, heat Sesame Oil (1 teaspoon) 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 tablespoon).
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 ounce) to the boiling water.
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).