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.