Japanese Tofu Noodle Bowl

Name: Japanese Tofu Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 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

2.75 (16)

⏱ 30 mins 🍽 Serves 4 🌶 japanese ✅ Easy 🏷 Main course

This elegant vegetarian noodle bowl brings together fresh spring flavours in a light Japanese soup. Firm tofu is marinated, coated in cornflour and fried until crisp, then served atop udon noodles with asparagus, edamame and peas in a gingery broth. Finished with coriander and a drizzle of chilli oil, it's a healthy and impressive meal for four.

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

Method

In a shallow bowl, mix the tamari or dark soy sauce, seasoned rice vinegar and mirin or caster sugar until the sugar dissolves. Add the tofu cubes, turning them to coat in the marinade. Allow to marinate for about 30 mins or longer. For marinating over several hours, refrigerate.
Preheat your oven to a warm setting. Spread cornflour on a plate. Take the tofu from the marinade, saving the liquid, and roll each piece in the cornflour. Heat sunflower oil in a wide frying pan to cover the base. Fry the tofu, turning with tongs, until it is dark golden and crisp on all sides. Drain on kitchen paper, then transfer to the warm oven.
Pour 1 litre of water into a medium saucepan with the saved marinade and bring to a boil. Add the asparagus pieces, edamame beans, frozen peas, grated ginger and the udon noodles. Return to a boil, then simmer until the vegetables are just tender, about 3-4 mins. Ladle the soup and noodles into four bowls. Place two tofu cubes in each bowl. Garnish with coriander leaves and serve with a little chilli oil drizzled over.

Nutrition (per serving)

Calories478 kcal

Fat8 g

Saturates1 g

Carbs87 g

Sugars6 g

Fibre3 g

Protein20 g

Sodium2008 mg

Salt5 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinejapanese

DietVegan, Vegetarian