Miso-Tahini Noodles with Asparagus and Tofu

healthyish cashew ginger garlic soy sauce mirin tahini rice vinegar miso tofu asparagus egg noodle green onion scallion cucumber herb superpowered

Rachel Yang

4 servings

Source

Ingredients

⅓ cup raw cashews

1 2" piece ginger, peeled, thinly sliced

1 garlic clove, crushed

⅓ cup low-sodium soy sauce

¼ cup mirin (Japanese rice wine)

¼ cup tahini

¼ cup unseasoned rice vinegar

1 Tbsp. mellow white miso

1 12-oz. package firm tofu, drained

1 lb. asparagus (about 1 bunch), trimmed, sliced 2" thick on a diagonal

12 oz. fresh egg noodles, preferably lo mein

3 scallions, thinly sliced on a bias

2 medium Persian cucumbers, halved lengthwise, thinly sliced on a diagonal

1½ cup torn mixed tender herbs, such as basil, mint, and/or cilantro

Kosher salt

Method

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop and set aside.

Meanwhile, blend ginger, garlic, soy sauce, mirin, tahini, vinegar, and miso in a blender until smooth. Transfer to a large bowl.

Cut tofu into ½"-thick strips, then into squares. Pat dry with paper towels. Add tofu to bowl and gently toss to coat.

Cook asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water to cool; pat dry. Reserve pot with water.

Bring reserved pot of water back to a boil and cook noodles according to package directions. Drain and rinse under cold water to cool slightly.

Add asparagus, noodles, scallions, cucumbers, and herbs to bowl. Season with salt and toss to coat.

Divide noodles among bowls. Top with reserved cashews.