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Japanese tofu noodle bowl

Japanese tofu noodle bowl

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(7 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating

Easy

Serves 4
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories478
  • fat8g
  • saturates1g
  • carbs87g
  • sugars6g
  • fibre3g
  • protein20g
  • salt5.02g
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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

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 50g fresh or frozen edamame beans
  • 50g frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • small piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g pack straight-to-wok udon noodles
  • coriander leaves, to garnish
  • chilli oil, to serve

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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Method

  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.)

  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.

  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.

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Comments (9)

vagner's picture

After reading the comments I decided to change the recipe slightly. I fried one onion with some garlic and chilly in a bit of oil before adding 1 litre of vegetable stock (instead of water) to the pan. Also added a bit more soy source towards the end. I used 2 sliced portobello mushrooms as well. With a the alterations, it was delicious!!! The tofu is very tasty and crispy.

lottiemcp's picture
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Not a good recipe. Very watery with little flavour. Add some miso paste and/or oyster sauce (if not vegetarian). Also some spring onions and a bit of fresh red chilli. 300g noodles and more liquid.

whatkatiedoes's picture
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Very nice light dinner. It does mean cornflour not cornmeal melanie.roha

joanneskelton31b's picture

Sorry, really didn't work for me despite following recipe to the letter. Very watery and lacking flavour. Won't be making again.

annparsons's picture

I searched for 'asparagus soup'?

gbkjxc03's picture
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I swapped Tenderstem brocolli for the asparagus and it worked quite well.....

ajwebster's picture

I liked this recipe but found that even with half as many noodles as it called for, there wasn't nearly enough broth. I'd recommend making double, or at least having some spare on standby in case the same happens to you!

azzarazza's picture
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Nice flavours, I used rice noodles cooked in the stock to make it a gluten free dish.

melanie-roha's picture
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It uses cornmeal, not (what the British call) cornflour.

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