Miso Tahini Udon Noodles with Asparagus and Tofu
Ingredients
- 12 oz udon noodles
- 1/3 cup soy sauce
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 tbsp mellow white miso
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 1 large clove garlic
- 1 2" piece ginger
- 1 bundle asparagus
- 1/2 block super firm tofu
- 1 cup red cabbage, shredded
- Salt and pepper
- Chopped scallions for topping
Preparation
Cook udon noodles according to package instructions.
Bring a pot of water to a boil and cook the asparagus for 2 minutes. Drain and place in ice water for 5 minutes, then remove and set aside.
In a high-speed blender, combine the soy sauce, tahini, lemon juice, miso, sweet chili sauce, sesame oil, garlic, and ginger, and pulse until smooth and creamy.
Place the cooked noodles, tofu, blanched asparagus, and red cabbage in a bowl, add the sauce, and gently toss to combine.
Enjoy the noodles topped with chopped scallions at room temperature or chilled.
