Japanese soupy noodles with tofu

Easy, quick and healthy.

Again a Good Food recipe. So easy to make and so tasty.
A great dinner idea!

The original recipe had used immature soyabeans or edamame. As I had no edamame beans, so I used just the green peas.

Also I had no asparagus that was replaced with broccoli.

I have also added chili sauce which was not there in original recipe.

Recipe courtesy : Good Food magazine, April 2014 issue

Ingredients:

Tofu - 200 gm, cut into big squares

Salt

Pepper - 1 tsp

Corn flour - 2 tbsp

Oil - 3 tbsp

Water - 1 liter

Soy sauce - 3 tbsp

Vinegar - 2 tbsp

Chili sauce - 1 tbsp

Sugar - 1 tsp

Ginger - 1 tbsp grated

Green peas - 5 tbsp

Broccoli - 1 small

Noodles - 2 cups

Garnish:

Spring onion - 1, chopped

Green chili - 1 , seeds removed and julienned

Coriander leaf - 3 tbsp

Method:

Mix together the corn flour, salt and pepper (no water, just dry powders).
Rub this on the cubed tofu.
Pan fry this in a flat pan using the oil till crisp. Keep aside.

Boil the water with soya sauce, vinegar, chilli sauce, ginger and sugar.

Once it boils, add in the broccoli , peas and noodles.

When the noodles gets cooked, serve the soupy mixture in bowls, topped with the garnish and and 2-3 pieces of tofu.