"Asparagus season is coming to an end, it was good while it lasted! In the photo: udon noodles, asparagus, and tofu. The tofu was marinated in with soy sauce, coconut aminos, sriracha, rice vinegar and hoisin sauce. I just cooked the asparagus on the stove top with pink salt, black pepper, furikake, and a little bit of sesame oil. Be sure not to overcook, they taste better with a crunch to them. #plantbasespath ?"
Crispy Tofu and Asparagus Noodle Bowl
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A Note from Feedfeed
A big bowl of noodles, crispy tofu and a large serving of veg is exactly what you need for lunch today! This recipe uses Asian pantry staples to marinate the tofu, but the asparagus are kept simple with just a little bit of sesame oil, salt, pep and furikake.
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
For the Bowl
ingredients
- 1/2 14 ounce block firm tofu, pressed and cubed
- 8 ounces asparagus
- 8 ounces udon noodles, or GF noodle of choice.
- 3 spring onions, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon sesame oil
For the Tofu Marinade
ingredients
- 1/2 tablespoon garlic powder
- 2 tablespoons sesame oil
- 1/2 tablespoon soy sauce
- 1 tablespoon coconut aminos
- 1/2 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1/2 tablespoon hoisin sauce
Method
Step 1
In a bowl, combine ingredients to make the tofu marinade. Mix well. Add cubed tofu to the bowl. Set in the refrigerator for 20-30 minutes.
Step 2
Cook udon noodles according to packaging. Once cooked, splash a bit of soy sauce, sesame oil, and spring onions. Set aside
Step 3
In a pan heat 1 TBSP sesame oil on medium-high heat. Place tofu in the pan, cook evenly on both sides, roughly 4-5 minutes on each side, or until tofu browns on all sides. While cooking pour the remainder of the marinade.
Step 4
In the same pan, on medium heat, add asparagus, salt, pepper, furikake, and a splash of water for 5-8 minutes. Be sure not to overcook, they taste better with a crunch to them.
Step 5
Plate the udon noodles, tofu, and asparagus. Top with furikake and spring onions. Serve warm and enjoy!