Tofu Noodle Pan

For the tofu noodle skillet, prepare the noodles according to package directions and drain. Cut the tofu into thin slices.

Quarter the corn on the cob lengthwise, peel the asparagus and cut into 3 cm long pieces. Peel and finely chop the garlic and ginger.

Heat the oil in a large pan and fry the garlic, ginger and chili flakes briefly.

Mix the tamarind paste, tamari, soup and honey. Add to the pan and cook down for 2-3 minutes.

Add the tofu, corn and asparagus and cook for another 5 minutes, stirring constantly. Toss the noodles with the sauce and heat through.

Garnish the tofu noodle pan with fresh cilantro and serve.

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