Sesame Asparagus with Soba & Tofu

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.

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