Food & Cooking Recipes Ingredients Pasta and Grains Soba-Noodle Bowl with Tofu Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 18, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 30 mins Servings: 4 Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot. Ingredients 12 ounces soba noodles 3 tablespoons reduced-sodium soy sauce ¼ cup fresh lime juice (from 2 to 3 limes) 4 teaspoons chili sauce, such as sambal oelek 4 teaspoons light-brown sugar 1 ½ teaspoons toasted sesame oil Kosher salt 2 tablespoons julienned fresh ginger (from a peeled 2-inch piece) 1 pound asparagus, trimmed 1 pound silken tofu, drained Cilantro leaves and toasted sesame seeds, for serving Directions Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt. Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve. Sidney Bensimon Rate it Print