Place the tofu between 2 plates and add weight on top to squeeze the water out. Let it drain for 1 hour.

Heat up a frying pan and brown the tofu all around. Let it cool off and dice it.

Boil some water in a saucepan, cook the asparagus al dente. Immediately submerge it in cold water with ice and drain it.

In a small bowl mix the ingredients for the sauce.

Boil some water in a large pot and cook Lo Mein noodles 4 minutes or al dente. Drain and place it in a large bowl, mix with the sauce.

Heat up a wok with 2 tablespoons oil, stir fry ginger and garlic.
Add and stir fry red and yellow bell pepper.
Incorporate the dice tofu, asparagus, and Lo Mein noodles. Mix well, heat up and serve.