Japanese Tofu Noodle Bowl Recipes

VEGETARIAN VIETNAMESE NOODLE BOWL (VEGAN)

Vegetarian Vietnamese Noodle Bowl (Vegan) image

Easy light, healthy noodles topped with irresistible caramelised tofu, fresh vegetables and herbs, then drizzled lightly with a zingy sauce. The tofu is so good, I could just eat a plate of that! Don't be daunted by the list of ingredients - the ingredients for the marinade and sauce are largely the same.

Provided by Nagi

Time 25m

Number Of Ingredients 23

Ingredients

500 g / 1 lbs firm tofu (, sliced into 1/4"/0.5cm slices)
2 cloves minced garlic
2 tbsp lime juice ((about 1 fresh lime))
1 tbsp light soy sauce
1 tbsp soy sauce
2 tbsp brown sugar
1 tbsp vegetable oil
1 stalk lemongrass (, white part only, finely chopped)
3 tbsp light soy sauce
1⁄4 cup rice vinegar
2 tbsp white sugar
1⁄2 cup water
2 garlic cloves (, finely chopped)
1 red birdseye chilli (, finely chopped (or adjust quantity to your taste))
3 tbsp lime juice
200 g medium rice stick noodles
2 carrots (, julienned)
1 large cucumber julienned ((with seeds removed))
3 cups shredded lettuce
2 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced chili ((for garnish - optional))

Steps:

Combine tofu and marinade ingredients and set aside for 20 minutes or so to let the flavours develop.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
Soak the rice stick noodles in hot water for 6 to 8 minutes (see note 2). The noodles are ready when they are "al dente" - still firm to touch. Rinse the noodles under cold water.
Cook the marinaded tofu over high heat on the stovetop, or it is also great done on a BBQ, until caramelised and slightly crispy on each side.
To serve - toss together the noodles with the vegetables, place into bowls and top with tofu, then drizzle with sauce.

JAPANESE TOFU NOODLE BOWL

Japanese tofu noodle bowl image

This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

Provided by Celia Brooks Brown

Categories Dinner, Main course, Soup

Time 30m

Number Of Ingredients 13

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

Steps:

Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

Nutrition Facts : Calories 478 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 5.02 milligram of sodium

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