Japanese tofu noodle bowl - Good Food Middle East

Ingredients

• 3 tbsp tamari or dark soy sauce
• 2 tbsp seasoned rice vinegar
• 1 tbsp mirin or 2 tsp caster sugar
• 200g 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
• 50g fresh or frozen edamame beans
• 50g frozen peas
• small piece ginger, grated
• 400g pack straight-to-wok udon noodles
• coriander leaves, to garnish
• chilli oil, to serve