, trimmed and cut into 1-in. pieces
, peeled and cut into matchsticks
, thinly sliced
BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.
WHISK soy with garlic, vinegar, honey, sesame oil and ginger in a small bowl until combined.
PLACE tofu cubes on a kitchen towel and press to remove excess liquid. Heat a large non-stick frying pan over medium. Add canola oil, then tofu. Sprinkle with salt. Cook, stirring often, until tofu is golden brown, 6 to 8 min.
ADD asparagus and carrot. Cook until vegetables are tender-crisp, 4 min. Stir in noodles and soy mixture. Cook until noodles are warmed through, 1 min. Season with fresh pepper. Sprinkle with green onion.