Japanese Tofu Noodle Bowl Recipes

JAPANESE TOFU NOODLE BOWL

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.

ASIAN VEGAN TOFU NOODLES

Steps:

• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
• Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
• Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

CODA BAKERY TOFU NOODLE BOWL

Steps:

• For the tofu sauce: Blend the granulated sugar, soy sauce, brown sugar, honey, oyster sauce, sesame oil, sesame seeds, black pepper, onion powder, garlic powder, garlic, onion and coconut soda in a blender.
• For the bowl: Heat the oil in a nonstick pan until hot, add the white onions and cook for about 30 seconds. Add the fried tofu and tofu sauce and cook, stirring, until the sauce reduces and sticks to the tofu. Pour over the rice noodles. Garnish with the Scallion Oil and chopped peanuts.
• Assemble the lettuce, bean sprouts, Pickled Carrots and Daikon, cilantro and mint leaves on one side of the bowl and the rice noodles and tofu on the other side of the bowl. Serve with a side of the Soy Vinaigrette (use for dipping or pouring over).
• In a small saucepan, heat the oil until hot. Add the scallions and cook, stirring, about 1 minute.
• Peel and julienne the carrots and daikon. Mix the granulated sugar, white vinegar and 2 cups water in an airtight container and add the carrots and daikon. Refrigerate for 3 days. The pickles can last up to 1 month in the refrigerator.
• Mix the granulated sugar, soy sauce, vinegar, chili-garlic sauce and 1 cup water in a bowl.