Springtime Soba With Miso Sauce

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4 ounces medium tofu

2 tablespoons cornstarch

3 tablespoons coconut oil or vegetable oil

2 tablespoons salt

4 ounces asparagus, trimmed and cut into 2-inch pieces

4 ounces soba (plain, green tea, or mugwort flavored)

1 tablespoon butter, melted

2 teaspoons white miso

1 teaspoon lemon juice

2 tablespoons chopped chives

2 ounces watercress (about 2 cups), tough stems removed

2 small radishes, thinly sliced

Toasted sesame seeds (black or white), for garnish

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