Name: Japanese tofu noodle bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 tbsp tamari or dark soy sauce; 2 tbsp seasoned rice vinegar; 1 tbsp mirin or 2 tsp caster sugar; 200g firm tofu drained, patted dry and cut into 8 cubes; cornflour for coating; sunflower oil for frying; 1 bunch asparagus base of stalks snapped off, cut diagonally into about 4 pieces; 50g fresh or frozen edamame beans; 50g frozen peas; small piece ginger grated; 400g pack straight-to-wok udon noodles; coriander leaves, to garnish; chilli oil, to serve

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Japanese tofu noodle bowl

Japanese tofu noodle bowl

Celia Brooks Brown

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

Plus marinating

A star rating of 2.8 out of 5.16 ratingsRate

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This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

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Vegetarian

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Vegetable tempura with soy & dipping sauce

A star rating of 3.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp tamari or dark soy sauce
2 tbsp seasoned rice vinegar
1 tbsp mirin or 2 tsp caster sugar
200g firm tofu

drained, patted dry and cut into 8 cubes
cornflour

for coating
sunflower oil

for frying
1 bunch asparagus

base of stalks snapped off, cut diagonally into about 4 pieces
50g fresh or frozen edamame

beans
50g frozen peas
small piece ginger

grated
400g pack straight-to-wok udon noodles
coriander

leaves, to garnish
chilli

oil, to serve

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Nutrition: per serving

kcal478
fat8g

low
saturates1g
carbs87g
sugars6g
fibre3g
protein20g
salt5.02g

Method

step 1

Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
step 2

When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
step 3

Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

Recipe from Good Food magazine, May 2010

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A star rating of 2.8 out of 5.16 ratings

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