Open the shiritaki noodles, drain, rinse. Let sit in strainer. Measure 500 ml (2 cups / 1 pint) of water into a pot, along with 1 tablespoon of the soy sauce. Bring to a boil. When it has come to a boil, add the noodles, let boil for 2 minutes uncovered, then remove from heat and let sit uncovered in the water. When we use the noodles later, this soaking water is just discarded.

In a bowl, make a marinade by mixing together 3 tablespoons of the soy sauce with 1 tablespoon of sugar (white or brown) and a few dashes of liquid smoke. Cut the tofu into 2 cm (1 inch) squares that are about 5 mm (¼ inch) thick, add to the marinade, stir gently. Let this sit anywhere from 30 minutes to 1 or 2 hours, but stir periodically. (We just used our clean fingers to gently toss them in the marinade from time to time.)

Make the salad dressing by mixing together the tahini, lemon juice, rice vinegar, sesame oil, black sesame seeds, Greek yoghurt, garlic, ginger and the final 1 tablespoon of soy sauce. Set aside.

Cut or break the woody ends off the asparagus, wash, then blanche or steam the asparagus till it is just al dente. Plunge into cold water to stop the cooking. When it is cold (about 5 minutes), chop into pieces about 3 cm (1 inch) long. Add to a large bowl.

Spray a frying pan with cooking spray. Cook the tofu pieces till they start to brown on both sides. Add to your large bowl.

To the asparagus and fried tofu now add: the drained noodles, the grated carrot, the chopped green onion, the chopped fresh coriander. Pour the dressing on top and gently fold all together with your hands.

Serve chilled or room-temperature with tongs for easy serving.