Prepare vegetables and tofu: dice 1 cup firm tofu and set aside. Shred 2 1/2 cups bok choy. Dice 1 large red pepper. Cut 2 cups asparagus in 1” pieces. Set all aside.
Make chili-vinegar sauce: combine 1/2 cup rice vinegar, 2 tablespoons sugar and 1 sliced hot jalapeño or other hot chili. Set aside. Soak 1/2 pound rice noodles in water to just cover for 15 minutes.
Combine gravy ingredients: 1 tablespoon tamari, 1 1/2 tablespoons rice wine vinegar, 1 teaspoon sugar, 1 tablespoon sweet white miso and 1 tablespoon red miso. In a separate measuring cup combine 1 tablespoon cornstarch and 3 tablespoons water. Set aside.
Stir-fry: mince 2 tablespoons garlic. Use a wok to heat 2 tablespoons grapeseed oil. Sauté garlic for just a minute, then add vegetables and turn heat up. Cook until they begin to brown. Add gravy ingredients and well-stirred cornstarch mix. Bring to a boil, stirring. Turn off heat and transfer vegetables to a bowl you can keep warm.
Add a little more oil to the wok and heat. Add drained noodles and tofu. Fry until well cooked (it will spatter!) and noodles are tender. Combine with vegetables. Grate black pepper over and serve with chili vinegar sauce.
