This is a riff on a favorite Korean Spinach Salad. Quick, nutritious, delicious and filling.
Cut 12 oz. tofu into thick matchsticks. Drizzle with 1 t. sesame oil and 1 T. soy sauce. Let sit for 10 minutes.
Meanwhile, soak and drain 4 C. spinach leaves until the water is clean. Drain and spin dry.
Finely slice 1 stem of Green garlic, leaves and stems.
Bring a large pot of salted water to a boil. Snap 1 bunch of asparagus spears, then drop into the water. When it returns to a boil, turn it off. Check the asparagus; they should be tender but crisp. If not, let them sit another minute or two. Remove the asparagus and rinse briefly — they should still be warm. Cut into 1 inch pieces.
You can use the same water to cook 8 oz. soba noodles, or start with a fresh batch. Follow the directions on the package — it usually involves adding cold water during the cooking process.
Toss the asparagus and spinach with the garlic to combine. The spinach should wilt.
Make a sauce of 1 T. soy sauce, 1 T . sesame oil, and 1 t. rice vinegar. (Add hot chili oil to taste if you like). Mix with the spinach and asparagus. Add the tofu.
Toss the vegetables with the soba noodles.
Toast 2 T. sesame seeds in a pan and sprinkle over the top.