Sesame Noodle Salad with Asparagus and Tofu

1. 1

   Bring large pot of lightly salted water to a boil for vermicelli.

2. 2

   Meanwhile, in large skillet, heat sesame oil over medium-high heat.

3. 3

   Stir in asafetida if desired and tofu.

4. 4

   Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.

5. 5

   Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes.

6. 6

   Immediately remove from heat; set aside.

7. 7

   Add vermicelli to boiling water; stir to prevent sticking.

8. 8

   Cook until just tender, about 6 minutes.

9. 9

   Drain, rinse under cold running water and drain well.

10. 10

    Transfer noodles to large bowl; add half of the Sesame Dressing and season with salt and freshly ground pepper to taste.

11. 11

    Toss well.

12. 12

    Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining Sesame Dressing.

13. 13

    Sprinkle with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.