Teriyaki soba noodles with tofu and asparagus

Name: Teriyaki soba noodles with tofu and asparagus
Yield: Serves 4
Cuisine: Japanese
Ingredients: 350 g/12 oz soba noodles; 250 g/9 oz firm tofu, drained; 30 ml/2 tbsp groundnut (peanut) oil; ½ bunch asparagus tips; 30 ml/2 tbsp toasted sesame oil; 1 carrot, cut into thin batons; 2.5 ml/½ tsp chilli flakes; 2 spring onions (scallions), cut diagonally; 1 carrot, cut into thin batons; salt and ground black pepper; 60 ml/4 tbsp dark soy sauce; 15 ml/1 tbsp sesame seeds; salt and ground black pepper; 60 ml/4 tbsp mirin (sweet rice wine); 5 ml/1 tsp sugar; 60 ml/4 tbsp sake (Japanese rice wine) or dry sherry; 60 ml/4 tbsp sake (Japanese rice wine) or dry sherry

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Japanese soba noodles are made from buckwheat flour, which gives them a unique texture and colour. Here they are combined with tofu and asparagus and flavoured with a home-made teriyaki sauce.

Ingredients

350 g/12 oz soba noodles
30 ml/2

Asia
Japan
Main course
Vegan
Noodles

Method

Cook the noodles according to the instructions on the packet, then drain and rinse under cold running water. Set aside until required.
Heat the sesame oil in a griddle pan or on a baking tray placed under the grill or broiler until very hot. Turn down the heat to medium, then cook the asparagus for 8–10 minutes, turning frequently, until tender and lightly browned