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Japanese tofu noodle bowl

Japanese tofu noodle bowl Recipe

  • 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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