Somen with Tofu and Asparagus in a Chinese Dressing

by on March 27, 2006
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Somen with Tofu and Asparagus in a Chinese Dressing

Once again, I’d fooled around too long reading about food and it’d gotten too late to cook any food! Or maybe I wasn’t reading but enjoying some time with my husband or working in the yard. Whatever the reason, dinnertime on Saturday came, and I was totally unprepared for it.

But at least there was some food in the house. D. had grabbed asparagus at the store when he saw it was on sale, and I still had half a pound of tofu left over from making Wednesday night’s Yin & Yang Tofu. And we always have pasta in the pantry, so I set a large pot of water on to boil while I pondered the possibilities. I decided to use our favorite asparagus recipe and just extend it to include tofu and to serve the whole thing over buckwheat somen, one of the fastest cooking pastas. The whole thing came together in under 30 minutes (including photography!)

This was absolutely delicious and kid-friendly. The asparagus was tender yet still crisp, and the tofu was surprisingly flavorful for having marinated such a short time. Unfortunately, this recipe does not make a lot, so I recommend doubling it or serving it with some side dishes if you’ve got more than two hungry people to feed.

Somen with Tofu and Asparagus in a Chinese Dressing

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{ 2 comments… read them below or add one }

1 Colleen September 29, 2009 at 7:52 pm

This was amazing, thank you!

For what it's worth, I used soba noodles and read something about how it's important to really wash them, not just rinse. It made a big difference in taste.

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2 Mary June 5, 2014 at 3:06 pm

I first made this recipe in 2008. Since then it’s been on regular rotation in our household of two adults and two kids. I double the recipe and use broccoli instead of asparagus. The adults top it with sriracha and green onions. We all fight over the last morsel of tofu. So good!

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