Asparagus and Tofu Pad Thai

I was hoping winter was over. I know, I know- it's still February. I really enjoyed the 70 degree sunshine last week, though. Now it's cold and snowy again. Oh well, at least it's a good excuse to cook!

• 7 oz rice noodles, cooked and kept warm
  
• 2 Tbsp creamy peanut butter
• 4 Tbsp soy sauce
• 1-2 Tbsp agave nectar
• 1 Tbsp lemon juice
• 1 cup asparagus, chopped
• 8 oz baked tofu, cut into 1/4 inch thick pieces (you can use pre-baked "Thai" flavored tofu, or you can marinate tofu in soy sauce and bake it yourself!)
• 1 cup bean sprouts
• 1/2 cup green onions, chopped
  
• 1/2 white onion, chopped
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp sesame oil
  
• crushed peanuts and chopped cilantro for topping

1. I know this looks like a lot of ingredients, but it's really very easy.
   
2. Saute the onion, garlic, and ginger in the sesame oil.
3. While that is sauteing, make the sauce by mixing the soy sauce, agave nectar, peanut butter, and lemon juice.
4. Once the onion has started to soften, add the asparagus and tofu.
5. When the tofu is heated through and asparagus turns bright green, add the bean sprouts, green onion, and sauce. Mix.
   
6. Stir in the noodles, top with cilantro and crushed peanuts. Eat!