Japanese tofu noodle bowl

Name: Japanese tofu noodle bowl
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 3 Tbsps tamari or dark soy sauce; 2 Tbsps seasoned rice vinegar; 1 Tbsp mirin or 2 tsp caster sugar; 200 grams firm tofu, drained, patted dry and cut into 8 cubes; 1 serving cornflour, for coating; 1 serving sunflower oil, for frying; 1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces; 50 grams fresh or frozen edamame beans; 50 grams frozen peas; 1 small piece ginger, grated; 400 grams pack straight-to-wok udon noodles; 1 leave coriander to garnish; 1 serving chilli oil, to serve

Need a dairy free, lacto ovo vegetarian, and vegan main course? Japanese tofu noodle bowl could be a spectacular recipe to try. One serving contains 487 calories, 25g of protein, and 10g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Several people really liked this Japanese dish. This recipe from BBC Good Food requires pack straight-to-wok udon noodles, seasoned rice vinegar, mirin, and piece ginger. 328 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved.

Ingredients you will need

Tamari

Vinegar

Mirin

Sugar

Equipment you will use

Bowl

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.)

Ingredients you will need

Marinade

Tofu

When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate.

Ingredients you will need

Corn Starch

Equipment you will use

Oven

Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides.

Ingredients you will need

Corn Starch

Marinade

Roll

Tofu

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.

Ingredients you will need

Sunflower Oil

Base

Tofu

Equipment you will use

Frying Pan

Tongs

Drain on kitchen paper, then keep warm in the oven.

Equipment you will use

Oven

Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil.

Ingredients you will need

Marinade

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Edamame

Vegetable

Asparagus

Coriander

Pasta

Chili Pepper

Ginger

Peas

Tofu

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3Tbsps

tamari or dark soy sauce 2Tbsps

seasoned rice vinegar 1Tbsp

mirin or 2 tsp caster sugar 200grams

firm tofu, drained, patted dry and cut into 8 cubes 1serving

cornflour, for coating 1serving

sunflower oil, for frying 1bunch

asparagus, base of stalks snapped off, cut diagonally into about 4 pieces 50grams

fresh or frozen edamame beans 50grams

frozen peas 1small piece

ginger, grated 400grams

pack straight-to-wok udon noodles 1leave

coriander to garnish 1serving

chilli oil, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.