Buckwheat Soba Noodles with Asparagus and Tofu

I found this recipe on hardcoreherbivore's recipe blog =) made it and loved it!

INGREDIENTS:
2 tbsp soy sauce, divided
2 tbsp Bragg’s Aminos
2 tsp. dark sesame oil, divided
1 tsp. sugar
1 tsp. cooking sherry
1 tbsp. red wine
1 tbsp of white wine vinegar
1 garlic clove, minced
8 ounces extra firm tofu, drained and cut into cubes
1 pound asparagus, ends trimmed, sliced into 1-inch pieces
8 ounces buckwheat Udon noodles


DIRECTIONS:
* Note: 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 1 tbsp. soy sauce, 1 tbsp of Bragg’s Amino Acids and 1 tsp. sesame oil.
- Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil.
- 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 1/2 tbsp. soy sauce, 1/2 tbsp Bragg’s, plus the sugar, sherry, red wine, vinegar and minced garlic to the leftover 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 and add the udon noddles.
- Cook until pasta is tender, about 6 minutes.
- Drain it, rinse with hot water, return it to the pan and toss it with 1/2 tbsp of soy sauce, 1/2 tbsp Braggs, and 1 tsp. of sesame oil.

Serve immediately with asparagus and tofu mixture on top.