Ingredients
12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 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
Preparation
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.
