Sesame Noodle Salad with Asparagus and Tofu

I had a very busy weekend and did lots of eating! It is weird to think that all of my years of schooling are over, but I guess it happens at one point for everyone. We went to two amazing restaurants. On Saturday we went to a place in the theater district called Teatro that had amazing homemade pasta dishes! It also had an amazing wine selection, which makes every meal more enjoyable. Sunday we went to a lovely little place in the South End called Hamersley's Bistro and I had the most wonderful mushrooms served on a garlic bread that was like nothing I have ever had before. For dessert I had a lavender vanilla cake, it was out of this world!

Overall I had an amazing weekend and actually picked up a new hobby thanks to my roommate. For my birthday she got me a jigsaw puzzle and ever since I opened it I haven't been able to step away! I will post a picture of my masterpiece when I am finished!

Now back to the food, I found another yummy recipe from Vegetarian Times that I made yesterday for my mom who LOVED it. It is quick, easy and delicious! I never truly enjoyed sesame when I was younger but now I find that it is the perfect compliment to any Asian inspired dish! This recipe is sure to satisfy you on any busy work night!

Ingredients:
6 servings

1 1/2 Tbs. sesame oil or other mild-flavored oil
2 cups well-drained diced firm tofu (13 oz.)
2 tsp. Bragg Liquid Aminos (or another seasoning that you like)
1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
6 oz. dried vermicelli
1 English cucumber, peeled and julienned
1/3 to 1/2 cup chopped fresh cilantro

Directions:

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

Nutritional Information:
Per serving:
Calories 181 Protein 6g Total fat 11g Carbs 16g Cholesterol 0mg Sodium 17mg Fiber 3g