Boil noodles as package directions. Strain and add a tinsy bit of sesame oil so they don't stick together. Keep aside.
On a hot skillet, add sesame oil. Lay the tofu pieces there and let them cook on med-high flame. DO NOT TOUCH them for good 7-10 minutes or you will end up breaking tofu. Flip once super crispy and repeat. Once crisped, transfer to a paper towel lined plate and keep aside.
In a hot pan or wok, add sesame oil. To it add ginger paste, garlic paste, red chili flakes. Saute for a minutes and add chopped asparagus. Stir around and cook until you achieve the desired crunchiness. I like mine halfway cooked so I cook asparagus for good 5-7 minutes. Turn off the gas and add cooked noodles, tofu, honey, soy sauce, salt, red chili flakes and rice vinegar. Stir around so it all gets mixed using a pair of tongs. Taste and adjust seasoning as your preference.
Serve warm or cold or room temperature.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/easy-asparagus-tofu-noodles/