Japanese Noodle Plate

Whisk together the rice vinegar, miso, ginger, soy sauce, sugar and sesame oil and set aside

Drain the tofu and pat dry

Slice lengthwise evenly into 16 pieces

Add to the rice vinegar mixture and leave to stand for at least 1 hour

Cook or soak the noodles according to the directions on the pack, then drain and rinse

Carefully remove the tofu from the marinade

Set aside half of the remaining marinade to use as a glaze

Combine the noodles with the remaining marinade in a serving bowl and toss to coat

Heat the oil in a frying pan and add the tofu

Cook for 3 minutes on each side, until browned and crisp

Remove from the pan

Heat the remaining oil in the pan and cook the mushrooms for 3-4 minutes

Add the asparagus, garlic and onions and gently cook for a further 4 minutes, until tender

Add the reserved marinade to the pan and toss to coat

Arrange the noodles on warm serving plates and top with the tofu, mushrooms and asparagus