by Bold Commerce Collaborator
28 May 2020

Miso-Tahini Noodles with Asparagus and Tofu

Ingredients

⅓ cup raw cashews

1 2" piece ginger, sliced

1 garlic clove, crushed

⅓ cup soy sauce

¼ cup tahini

¼ cup rice vinegar

1 Tbsp. white miso

1 12-oz. tofu, drained

1 lb. asparagus, sliced

12 oz. fresh egg noodles

3 spring onions, thinly sliced

2 cucumbers

Directions

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, about, 6–8 minutes. Let cool, then coarsely chop and set aside.

Meanwhile, blend ginger, garlic, soy sauce, mirin, tahini, vinegar, and miso in a blender until smooth. Transfer to a large bowl.Cut tofu into ½"-thick strips, then into squares. Pat dry with paper towels. Add tofu to bowl.

Cook asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water to cool; pat dry. Reserve pot with water.Bring reserved pot of water back to a boil and cook noodles.

Drain and add asparagus, noodles, spring onion and, cucumbers to bowl. Season with salt. Divide noodles among bowls. Top with reserved cashews.