Japanese Style Tofu Asparagus Udon Noodles

*Hakubaku Organic Udon Noodles, 4 oz
*Nasoya Organic Cubed Super Firm Tofu 6oz/227 grams
Onions, raw, .5 cup, chopped
Carrots, raw, 1 cup, sliced super thin slivers
Asparagus, fresh, 1 cup sliced cut on angle
*Spectrum Organic Toasted Sesame Oil, 2 tbsp
*Kikkoman Low Sodium Soy Sauce, 2 tbsp
Pepper, black, 1 tsp

- I use a bamboo steamer to steam asparagus, so I only need one pot of water for both steaming the asparagus and boiling the noodles.
- Use a colander to rinse the asparagus and the noodles. Use one bowl where you can set them aside together since they are added in together at the end of the stir-frying process.
- The asparagus is better for this dish if it is thin.

1) Drain tofu and press out water. If not cubed, cut into cubes for stir-frying. Set aside.
2) Bring a pot of water to boil. (I use a bamboo steamer over the pot so I can steam the asparagus before cooking the noodles)
3) Steam the asparagus until deep green and just cooked. Rinse asparagus with cold water to stop cooking process, set aside.
4) Make sure water has come to a boil and cook udon noodles for 4 minutes. Drain and rinse under cool water.
5) Heat the sesame oil in a frying pan (note: use medium heat and do not allow to smoke). Cook tofu-browning on all sides. Add onions and carrots cook for about one to two minutes then add asparagus and noodles to warm.
6) Toss in pepper and soy sauce in pan and serve.

Serving Size: 2