Japanese tofu noodle bowl

Japanese tofu noodle bowl

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
478
protein
20g
carbs
87g
fat
8g
saturates
1g
fibre
3g
sugar
6g
salt
5.02g

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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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.

Recipe from Good Food magazine, May 2010

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Comments

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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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