Japanese tofu-noodle bowl


Japanese tofu-noodle bowl

Japanese tofu-noodle bowl
Japanese tofu-noodle bowl

Straight-to-wok noodles are brilliant time-savers when you need food in a flash. You’ll find them next to the dried variety in your local supermarket.


SERVES 4- 30 minutes

– 3 tbsp dark soy sauce.

– 2 tbsp seasoned rice vinegar.

– 1 tbsp mirin or 2 tsp caster sugar.

– 200g/8oz firm tofu, drained, patted dry and cut into 8 cubes.

– cornflour, for coating.

– sunflower oil, for frying.

– 1 bunch asparagus, trimmed and each spear cut into about 4 pieces.

– 50g/2oz fresh or frozen edamame beans.

– 50g/2oz frozen peas.

– ½ thumb-sized knob of ginger, grated.

– 400g pack straight-to-wok udon noodles.

– coriander leaves, to garnish.

– chilli oil, to drizzle.


Step 1:
Combine the soy sauce, vinegar and mirin or sugar in a bowl, stirring until dissolved. Add the tofu and turn to coat.

Step 2:
Turn oven on low to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the liquid, and roll in cornflour to coat all sides. Heat a frying pan with enough sunflower oil to cover the base. Fry the tofu, turning occasionally, until golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.

Step 3:
Put 1 litre/1¾ pints water in a pan with the reserved marinade and bring to the boil. Add the vegetables and ginger, and simmer until the veg are almost tender, about 2–3 minutes, then add the noodles for another minute. Ladle among four bowls and divide the tofu on top. Top with coriander leaves and drizzle with a little chilli oil.

Note : PER SERVING 478 kcals, protein 20g, carbs 87g, fat 8g, sat fat 1g, fibre 3g, sugar 6g, salt 5.02g

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