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Japanese Tofu Noodle Bowl

yield: 4 total time: 30 minutes
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Ingredients

  • 3 tablespoons tamari soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon mirin or 2 tsp caster sugar
  • 7 ounces 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
  • 6 3/4 tablespoons frozen edamame beans or fresh
  • 6 tablespoons frozen peas
  • 1 piece ginger grated
  • 7/8 pound udon noodles pack straight-to-wok
  • coriander leaves to garnish, optional
  • chilli oil to serve

Nutrition

  • Calories : 570 calories
  • Carbohydrate : 83 grams
  • Fat : 16 grams
  • Fiber : 8 grams
  • Protein : 24 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 2620 milligrams
  • Sugar : 3 grams
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