Japanese tofu noodle bowl

Prep: 15 mins
Cook: 15 mins
Japanese tofu noodle bowl

3 tbsp dark soy sauce

2 tbsp seasoned rice vinegar

2 tsp caster sugar

200g firm tofu, drained, patted dry and cut into cubes

Cornflour, for coating

Sunflower oil , for frying

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

50g fresh or frozen edamame beans

50g frozen peas

Smalll piece ginger, grated

400g pack straight-to-wok noodles

Coriander leaves, to garnish

Chilli oil, to serve

 Mix together the soy sauce, vinegar and sugar in a bowl and stir until well combined. Add the tofu to the marinade and toss to coat. Leave for at least 30 mins to allow the flavours to infuse.

When ready to cook, preheat to oven to 130°C. Sprinkle the cornflour generously over a plate. Remove the tofu from the marinade, keeping the marinade for later, and toss in the cornflour coating all sides. Heat a frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, turning occasionally, until golden and crisp. Drain on kitchen paper, keep warm in the oven

Pour 1 litre of water into a medium saucepan with the marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and bring to the boil. Simmer until the vegetables are softening. This takes about 3-4 minutes. Divide between 4 bowls and garnish with coriander leaves and a drizzle of chilli oil. 


Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Pasta & Noodles, Vegetables

Recipe Type
Dinner, Easy Recipes, Healthy, Vegetarian

Asian, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

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