Japanese tofu noodle bowl
The recipe Japanese tofu noodle bowl can be made in roughly 30 minutes. One portion of this dish contains approximately 25g of protein, 7g of fat, and a total of 469 calories. This recipe serves 4 and costs $2.82 per serving. It is a rather cheap recipe for fans of Japanese food. 328 people were glad they tried this recipe. A mixture of asparagus, peas, sunflower oil, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people really liked this main course. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Satay Noodle Bowl with Tofu, Bok Choy and Tofu Noodle Bowl, and Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces
cornflour, for coating
coriander leaves, to garnish
50g fresh or frozen edamame beans
small piece ginger, grated
1 tbsp mirin or 2 tsp caster sugar
50g frozen peas
2 tbsp seasoned rice vinegar.jpg)
3 tbsp tamari or dark soy sauce
sunflower oil, for frying
200g firm tofu, drained, patted dry and cut into 8 cubes
400g pack straight-to-wok udon noodles
chilli oil, to serve
Equipment:
frying pan
oven
bowl
Cooking instruction summary:
Combine the tamari or soy sauce,vinegar and mirin or sugar in a shallowbowl and stir until dissolved. Place thetofu in the marinade and turn to coat.Leave to absorb the flavours for about30 mins or more. (If marinating forseveral hours, keep in the fridge.)When ready to cook, turn the ovenon to warm. Scatter the cornflour overa plate. Remove the tofu from themarinade, reserving the marinade, androll in the cornflour to coat all sides. Heata wide frying pan over a medium-highand add enough sunflower oil to coverthe base of the pan. Fry the tofu, usingtongs to turn, until dark golden and crispall over. Drain on kitchen paper, then keepwarm in the oven.Place 1 litre of water in a mediumsaucepan with the reserved marinadeand bring to the boil. Add asparagus,edamame beans, peas, ginger andnoodles and return to the boil. Simmeruntil the vegetables are just tender, about3-4 mins. Divide between 4 bowls andplace 2 tofu cubes in each. Top withcoriander leaves and serve drizzledwith a little of the chilli oil.
Step by step:
1. Combine the tamari or soy sauce,vinegar and mirin or sugar in a shallowbowl and stir until dissolved.
2. Place thetofu in the marinade and turn to coat.Leave to absorb the flavours for about30 mins or more. (If marinating forseveral hours, keep in the fridge.)When ready to cook, turn the ovenon to warm. Scatter the cornflour overa plate.
3. Remove the tofu from themarinade, reserving the marinade, androll in the cornflour to coat all sides.
4. Heata wide frying pan over a medium-highand add enough sunflower oil to coverthe base of the pan. Fry the tofu, usingtongs to turn, until dark golden and crispall over.
5. Drain on kitchen paper, then keepwarm in the oven.
6. Place 1 litre of water in a mediumsaucepan with the reserved marinadeand bring to the boil.
7. Add asparagus,edamame beans, peas, ginger andnoodles and return to the boil. Simmeruntil the vegetables are just tender, about3-4 mins. Divide between 4 bowls andplace 2 tofu cubes in each. Top withcoriander leaves and serve drizzledwith a little of the chilli oil.
Nutrition Information:
covered percent of daily need
