• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Somen with Tofu and Asparagus in a Chinese Dressing

March 27, 2006 By Susan Voisin 3 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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

Somen with Tofu and Asparagus in a Chinese Dressing

(the name takes longer to say than the dish does to cook)

Ingredients

4 tbsp soy sauce, divided
2 tsp. dark sesame oil, divided
1 tsp. sugar
1 tsp. mirin
2 tsp. red wine vinegar
1 garlic clove, minced
8 ounces extra firm tofu, cut into cubes (or rectangles)
1 pound asparagus, ends trimmed, sliced into 1-inch pieces
8 ounces buckwheat somen or soba noodles

Instructions

First off, don’t throw anything away in this recipe! You’re going to re-use the marinade as well as the asparagus cooking water.

Place a large pot of water on to boil. In a large bowl, mix together 2 tbsp. soy sauce and 1 tsp. sesame oil. Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil or pan spray.

Trim and chop the asparagus. When the skillet is hot, lift the tofu out of the marinade with a slotted spoon and put it in the skillet. Cook, turning, until brown on all sides.

While the tofu is cooking, add 1 tbsp. soy sauce plus the sugar, mirin, red wine vinegar, and minced garlic to the marinade. When the tofu is done, add it to the marinade in the bowl, stir it, and set it aside.

By now the water should be boiling. Add the asparagus and cover. Cook for 2 minutes. Remove asparagus with a slotted spoon and toss it together with the tofu and marinade.

Return the water to a boil, add salt (optional), and add the somen. Cook until pasta is tender, about 4 minutes. Drain it, return it to the pan, and toss it with 1 tablespoon of soy sauce and 1 tsp. of sesame oil. Serve immediately with asparagus and tofu mixture on top.

Preparation time: 10 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4 (but include at least one side dish).

Nutrition (per serving): 307 calories, 51 calories from fat, 5.8g total fat, 0mg cholesterol, 1061.4mg sodium, 408.4mg potassium, 51.7g carbohydrates, 3.3g fiber, 4.3g sugar, 17.4g protein

Filed Under: Main Dishes, Stir-fry and Other Asian Recipes Tagged With: Asparagus, Higher-fat, Pasta, Soy

Sign up for our newsletter for updates on recipes and more!

Previous Post: « Coconut Chai Breakfast Cake
Next Post: Zucchini Stuffed with Pinenuts and Herbed Basmati Rice »

Reader Interactions

Comments

  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.

    Reply
  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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2024 · Susan Voisin · Privacy Policy· Log in