Japanese Tofu noodle bowl

3 tbsp Dark soy sauce
2 tbsp seasoned rice vinegar
1 tbsp mirin or (2 tsp castor sugar)
200g firm tofu, drained , patted dry and cut into 8 cubes
cornflour for coating
oil for frying
1 bunch asparagus, base of stalks snapped off, cut diagonally into 4 pieces
50 g frozen edamame beans
50g frozen peas
small piece ginger grated
400 g pack straight to wok udon noodles
coriander leaves
chilli oil , to serve

Method:

1. Combine the 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 30 min or more. (if marinating for several hours keep in the fridge)
2. When ready to cook , turn the oven on low, scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour pan over a medium-high heat and add enough oil to cover the base of the pan. Fry the tofu until dark golden and crisp all over. Drain on kitchen paper , then keep war min the oven.
3. Place 1 litre water in a medium saucepan with the reserved marinade and bring to the boil. Add the asparagus, edamame beans, peas, ginger and noodles and return to boil. Simmer until the vegetables are just tender, about 5- 7 min. Divide into four bowls and place 2 tofu cubed in each. Top with coriander leaves and serve drizzled with a little chilli oil.