I went to the grocery store yesterday, and oh my gosh. They had the most beautiful veggies that I have ever seen in my life. I had such a hard time holding myself to just getting what M and I could manage to eat, or else those beautiful veggies would have gone bad. But, oh- the bell peppers were so big and red, and the asparagus was so tall and thin. I was falling over with excitement, and M was just rolling her eyes at me the whole time. Who cares, though, because they were so pretty. I really wish that veggies would always be that pretty, but a person really has to take advantage of moments like this when they can, lest the pretty veggies disappear without a chance for them to appear on their plate.
Which is what happened to a bunch of asparagus in this dish, which tastes stellar for the minimal 20 minutes of time it requires to make. I loved the sauce, which way almost too spicy, but just right in this case. The veggies were so fresh and excellent quality, that they really shone in the stir fry. Not to mention that the long matchstick shapes were absolutely beautiful on a plate. The sesame seeds nicely round things off. Not to mention the ever popular tofu made an appearance in this dish once again.
Tofu, Asparagus and Carrot Soba Stir FryServes 4
Adapted from 330 Vegetarian Recipes
1 lb asparagus, trimmed
Equal amount of carrot matchsticks
1 bunch green onions, chopped
1/4 cup each soy sauce, dry sherry, and mirin
1 tbsp corn starch
1 tbsp agave nectar or honey
Chili sauce, to taste
12 oz pakcage fried tofu, cut in half if large2 servings soba noodles, cooked
Black and white sesame seeds, to serveHeat a wok over medium high heat coated with nonstich spray. Add the asparagus, carrots and green onions, and stir fry until almost tender, about 6 minutes. Meanwhile, mix together the soy sauce through chili sauce in a small bowl. Add to the wok, with the tofu. Cook for another minute and add the noodles. Saute until heated through, and serve with sesame seeds.
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