Asparagus Tofu Noodles

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.

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

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.

Cook the noodles in plenty of boiling water until al dente.  Drain and rinse under cold water.  Drain again.

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.

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.

Add the noodles and stir fry for 3 minutes more, keeping the heat high.

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.

Serve immediately, topped with the sesame seeds.

Recipe from Still Life with Menu Cookbook, by Mollie Katzen.