Asparagus Tofu Noodle Stir Fry Recipe

Ingredients for Asparagus Tofu Noodle Stir Fry

• 2 scallions (thinly sliced)
• 2 cloves garlic (minced)
• Fresh Ginger
• 1/4 cup soy sauce
• Crushed Red Pepper Flakes
• Fresh Lemon Juice
• Dark Sesame Oil
• 1/4 cup water
• Honey
• 1/2 teaspoon salt
• Vermicelli
• 1 block (14 oz) firm or extra-firm tofu (pressed and cubed)
• Peanut Oil
• 1 pound asparagus (trimmed and cut into 1-inch pieces)
• 1 cup mushrooms (sliced)
• Sesame Seeds

How to Make Asparagus Tofu Noodle Stir Fry

1. Whisk together in a small bowl: 2 scallions (thinly sliced), 2 cloves garlic (minced), 1 inch ginger (grated), 1/4 cup soy sauce, 1/2 teaspoon red pepper flakes, 2 tablespoons lemon juice, 1 tablespoon sesame oil, 1/4 cup water, 1 tablespoon sugar or honey, and 1/2 teaspoon salt.
2. Add 1 block (14 oz) firm or extra-firm tofu (pressed and cubed) to the marinade. Stir to coat.
3. Cover and refrigerate for at least 15 minutes (or up to overnight).
4. Cook 8 oz dried noodles (your choice – soba, udon, or spaghetti) in a large pot of boiling salted water until al dente.
5. Drain noodles, rinse under cold water, and drain again. Set aside.
6. Heat a large wok or skillet over medium-high heat for 1-2 minutes.
7. Add 2 tablespoons peanut or canola oil.
8. Add 1 pound asparagus (trimmed and cut into 1-inch pieces) and 1 cup mushrooms (sliced) to the wok. Stir-fry for 5-7 minutes, until asparagus is tender-crisp.
9. Add the drained noodles and stir-fry for 3 minutes, maintaining high heat.
10. Pour the entire bowl of tofu marinade into the wok.
11. Cook and stir for another 3-5 minutes, or until the sauce thickens and coats everything evenly.
12. Serve immediately, garnished with toasted sesame seeds and/or chopped cashews.