Somen Noodle Soup With Spring Vegetables And Baked Tofu

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Zest of 1 lime

3 stalks lemongrass, bruised lightly with a knife, then sliced

2 garlic cloves, smashed

2-inch piece ginger, cut into coins

½ of a large red onion, sliced

10 sprigs cilantro

1 jalapeño pepper, seeded and sliced

Kosher salt and freshly ground black pepper

2 tbsp. soy sauce

1 tbsp. light brown sugar

Juice of 1 lime

1 tbsp. rice vinegar

1 tbsp. dark sesame oil

2 tsp. hoisin sauce

2½ tsp. light brown sugar

1-inch piece ginger, peeled and grated or finely minced

1 pound extra firm tofu, blotted dry and cut into small cubes

6 ounces somen noodles

Vegetable oil

½ red onion, thinly sliced

2 garlic cloves, minced

1 jalapeño pepper, seeded and finely diced

1 1-inch piece of fresh ginger, peeled and grated or finely minced

2 medium carrots, peeled and very thinly sliced (use a mandoline if you have one)

Small handful green beans, trimmed and cut into thin slices

5 spears asparagus, ends trimmed and thinly sliced on a diagonal

1 lime, cut into small pieces

Cilantro leaves

Jalapeño pepper, thinly sliced

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