Japanese tofu noodle bowl - Good Food Middle East
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
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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
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