Sesame Noodle Salad with Asparagus and Tofu

• 1 1/2 Tbs. sesame oil or other mild-flavored oil
• Pinch of asafetida (optional)
• 2 cups well-drained diced firm tofu (13 oz.)
• 2 tsp. Bragg Liquid Aminos
• 1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
• 6 oz. dried vermicelli
• Sesame Dressing (click for link)
• 1 English cucumber, peeled and julienned
• 13 to 1/2 cup chopped fresh cilantro

1. Bring large pot of lightly salted water to a boil for vermicelli.
2. Meanwhile, in large skillet, heat sesame oil over medium-high heat.
3. Stir in asafetida if desired and tofu.
4. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.
5. Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes.
6. Immediately remove from heat; set aside.
7. Add vermicelli to boiling water; stir to prevent sticking.
8. Cook until just tender, about 6 minutes.
9. Drain, rinse under cold running water and drain well.
10. Transfer noodles to large bowl; add half of the Sesame Dressing and season with salt and freshly ground pepper to taste.
11. Toss well.
12. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining Sesame Dressing.
13. Sprinkle with cilantro and serve.

sesame oil, asafetida, well, bragg liquid, lengths, vermicelli, sesame dressing, cucumber, fresh cilantro

Taken from www.vegetariantimes.com/recipe/sesame-noodle-salad-with-asparagus-and-tofu/ (may not work)