Noodles with Rice and Tofu

Ingredients

• 500 g Tofu
• 5 tbsp Soy sauce
• 500 g Green Asparagus
• Salt
• 150 g shiitake mushrooms
• 300 g rice noodles
• 4 Spring Onions
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp sesame oil
• 2 tbsp miso paste (vegan)
• Pepper

Instructions

1. 1.

   Cut the tofu into strips and place in a shallow bowl. Drizzle with 3-4 tbsp soy sauce and cover, refrigerate for about 20 minutes.

2. 2.

   Peel the lower third of the asparagus and blanch the stalks in salted water for about 10 minutes. Cool briefly and cut into ~4 cm pieces. Clean the mushrooms and slice them.

3. 3.

   Cook the noodles according to package instructions.

4. 4.

   Wash, trim, and slice the spring onions into rings. Peel and finely chop the garlic and ginger.

5. 5.

   In a wok over high heat, stir‑fry the asparagus with the mushrooms for 2-3 minutes. Push to the side, add the garlic and ginger, then add the tofu strips and cook together for another 2-3 minutes until golden brown. Mix miso paste with 3-4 tbsp water, pour over the tofu, sprinkle spring onions on top, and simmer for 1-2 minutes until the tofu is glazed. Re‑add the remaining vegetables, finish cooking for 2-3 minutes, season with soy sauce, salt, and pepper, adding a splash of water if needed.

6. 6.

   Drain the noodles and plate them. Top with the tofu and vegetable mixture and serve.