Sesame Tofu + Asparagus Over Ramen Noodles
Why we love it:
- 2 packages Firm Tofu (drained and large dice)
- 1 Tablespoon Kosher Salt
- 1 teaspoon Cornstarch
- 3 Tablespoons Soy Sauce (or Tamari)
- 1 Tablespoon Rice Vinegar (unseasoned)
- 1⁄2 teaspoon Honey
- 1⁄4 teaspoon Garlic Powder
- 1 pound Asparagus
- 4 packages Ramen Noodles (dried ramen - the curly kind! Ideally without spice packets, but if they’re included store them for another use)
- 2 Tablespoons Canola Oil (or any mild oil)
- 1 teaspoon Unsalted Butter
- 1 teaspoon Black Sesame Seeds (or white)
- 3 Tablespoons Fresh Parsley (with stems, finely chopped)
Bring a large pasta pot of water to boil, add the salt.
Slice tofu into 1” cubes and make sure they’re dry. On a plate, toss with the cornstarch to coat.
Whisk together the soy sauce, rice vinegar, honey, and garlic powder in a medium bowl.
Trim the lower inch or so off of the asparagus spears (you don’t need to remove as much as often shown on TV - check by poking your thumbnail into the end to see how woody and stringy it seems and trim accordingly). Then slice the spears into 1” pieces on an extreme diagonal to make a pretty shape. Set in a bowl near the stove.
Cook the noodles for about 5 minutes or until they’re tender. Drain and let them hang out until ready to serve. Don’t run under cold water.
6. STIR FRY
Heat your largest sauté or flat bottom pan over high heat. Add the oil then the tofu, leaving the extra cornstarch behind. Stir that cornstarch into the sauce mixture. Let the tofu brown without moving it for a minute or more, then turn. Turn to cook the other 3 sides. Then add the sauce liquid and let it sizzle for 30 seconds. Add the asparagus and stir to coat, cook for 3 minutes. Turn off the heat and add the butter, stir until its melted.
Place noodles in bowls and top evenly with the stir fry. Garnish with sesame seeds and parsley.