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Cook the noodles following pack instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins until golden all over. Set aside.
Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.