Asparagus Tofu Noodles

Name: Asparagus Tofu Noodles
Yield: 4 servings
Ingredients: 8 scallions or small onions, minced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons soy sauce; 1/2 teaspoon crushed red pepper; 3 tablespoons sesame oil; 1/4 cup lemon juice; 3 tablespoons water; 3 teaspoons sugar or honey; 1/2 teaspoon salt; 1/2 pound soft tofu, cut into a small dice; 5 to 6 oz. uncooked vermicelli or linguine; 1 1/2 tablespoons cornstarch; 2 tablespoons peanut or canola oil All the asparagus from your box; 12 to 15 oz. fresh mushrooms, sliced and quartered (or sub for your broccoli!); 3 tablespoons toasted sesame seeds

Serves 4

asparagus onions

Method

Don't be put off by the long list of ingredients in this recipe; you very likely have everything you need in your pantry. You can add in some carrots (grated or slivered) and/or broccoli (small florets) to the stir fry.

1
In a small bowl, combine scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Set aside for 15 minutes at least.
2
Cook the noodles in plenty of boiling water until al dente. Drain and rinse under cold water. Drain again.
3
Place the cornstarch in a small bowl. Add about 1 cup of the marinade and whisk until smooth. Return this mixture to the marinade, leaving the whisk in the bowl.
4
Place a wok over medium heat and wait a minute or two. Add 2 tablespoons oil, and wait 1 minute more. Turn up the heat and add the asparagus, mushrooms and tofu. Stir fry for several minutes until the asparagus is just tender and bright green.
5
Add the noodles and stir fry for 3 minutes more, keeping the heat high.
6
Whisk the marinade from the bottom of the bowl, and pour the entire mixture into the wok. Continue to stir fry for 5 - 8 minutes more, or until everything is well coated and the sauce thickens.
7
Serve immediately, topped with the sesame seeds.
8
Recipe from Still Life with Menu Cookbook , by Mollie Katzen.

From the farm's kitchen

View the original recipe