Teriyaki soba noodles with tofu and asparagus from The Tofu Cookbook by Becky Johnson

Ingredients

• 350 g/12 oz soba noodles
• 250 g/9 oz firm tofu, drained
• 30 ml/2 tbsp groundnut (peanut) oil
• ½ bunch asparagus tips
• 30 ml/2 tbsp toasted sesame oil
• 1 carrot, cut into thin batons
• 2 1/2 ml/½ tsp chilli flakes
• 2 spring onions (scallions), cut diagonally
• salt
• ground black pepper
• 60 ml/4 tbsp dark soy sauce
• 15 ml/1 tbsp sesame seeds
• 60 ml/4 tbsp mirin (sweet rice wine)
• 5 ml/1 tsp sugar
• 60 ml/4 tbsp sake (Japanese rice wine) or dry sherry