Soba Noodles with Miso-Glazed Tofu and Vegetables

Soba noodles lose about 80% of their sodium when cooked in unsalted water. After cooking, thoroughly rinse and dry the soba to remove any remaining salt.
Combine 1 tablespoon of canola oil and the following 7 ingredients (with sesame oil added) in a medium bowl, stirring with a whisk.Prepare the noodles according to the directions on the package; drain and rinse. Combine the noodles and 1/4 cup miso mixture in a bowl; stir to coat.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of canola oil to the pan; stir to coat. Slice the tofu crosswise into 4 1-inch thick slices. Add the tofu to the skillet; cook for 3 minutes on each side or until lightly browned. Add 1 tablespoon of the miso mixture to the pan; stir to coat. Remove tofu from the pan; keep warm. Add the remaining 1 1/2 teaspoons of canola oil to the pan; stir to coat. Add the mushrooms and asparagus to the pan; simmer for 4 minutes or until tender. Add the remaining 2 tablespoons of miso mixture to the pan; stir to coat. Sprinkle with green onions. Arrange 1/2 cup of the noodle mixture in each of the 4 bowls; top each serving with 1/2 cup of the vegetable mixture and 1 tofu steak.