Sunday, March 29, 2009

sesame asparagus and cold noodles

1 bunch asparagus, bias cut about 1/2 inch
1 block super firm tofu
1 lb spaghetti
4 Tbsp sesame oil
1 Tbsp rice wine vinegar
3 Tbsp soy sauce
2 tsp minced ginger
sesame seeds, to garnish

Preheat oven to 350 degrees. Toss tofu with 1 Tbsp soy sauce, and 1 Tbsp sesame oil. Place on an oiled baking sheet and bake for 20 minutes, then set aside to cool. Put a large pot of water on to boil. When the water boils, season well with salt, and add the asparagus. Cook for 2 to 3 minutes, and remove from water and shock under a cold running faucet, or ice bath, your choice. Add in your pasta, and cook until al dente. Shock pasta in the same manner as the asparagus. Mix remaining sesame oil, soy sauce, rice vinegar and ginger together in a bowl. Combine all ingredients, and get down!

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