Japanese tofu noodle bowl

Name: Japanese tofu noodle bowl
Ingredients: 3 tbsp tamari or dark soy sauce; 2 tbsp seasoned rice vinegar; 1 tbsp mirin or 2 tsp caster sugar; 200g firm tofu, drained, patted dry and cut into 8 cubes; cornflour, for coating; sunflower oil, for frying; 1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces; 50g fresh or frozen edamame beans; 50g frozen peas; small piece ginger, grated; 400g pack straight-to-wok udon noodles; coriander leaves, to garnish; chilli oil, to serve