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Ingredients
  • 1 8 ounce package soba noodles
  • 1 bunch asparagus spears, ends trimmed then cut into ½-inch segments
  • ¾ cup creamy peanut butter
  • ¼ cup (brown) rice vinegar
  • 2 cloves garlic, crushed and chopped
  • drizzle of toasted sesame oil
  • big pinch of crushed red pepper flakes
  • ¼ to ½ cup hot water
  • 1 small bunch of spring onions or scallions, thinly sliced
  • ½ cup peanuts
  • 12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)
  • herb flowers, optional
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