JAPANESE TOFU NOODLE BOWL
Prep 15 mins
Cook 15 mins
A quick and simple Japanese dish with tofu for protein and a variety of vegetables, this is perfect for mid-week dinners when time is short.
3T tamari or dark soy sauce
2T seasoned rice vinegar
1T mirin or 2tsp caster sugar
200g firm tofu drained, patted dry and cut into cubes
Cornflour for coating
Oil for frying
1 bunch asparagus OR green beans, trimmed and cut diagonally into 4
50g fresh or frozen edamame beans
50g frozen peas
Small piece of ginger, grated
400g pack udon noodles
1tsp garlic and chilli paste
Coriander leaves to garnish
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 minutes 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 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, and 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, garlic and chilli paste and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 minutes. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves.