Cooked - Spicy Sesame Noodles With Gochujang Glazed Tofu

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Spicy Sesame Noodles With Gochujang Glazed Tofu

1.0

4 tbsp tahini

2 tbsp white miso

2 tbsp rice vinegar

2 tbsp soy sauce or shoyu

1 tsp sugar or maple syrup

Water to thin

Optional MSG

600 g extra firm tofu

2 tbsp neutral oil

1 tbsp cornstarch

4 to 6 garlic cloves, grated

2 tbsp gochujang

2 tbsp Korean chili flakes

2 tbsp dark soy sauce

1 tbsp rice vinegar

1 tbsp sugar

1 tbsp sesame oil

1 cucumber, thinly sliced

1 small red onion, very thin

Large handful coriander

Large handful mint

Handful Thai basil or flat leaf parsley

3 spring onions, green parts only

1 tbsp rice vinegar

1 tsp sugar

1 tsp sesame oil

Pinch of salt

400 g wheat noodles without egg

Toasted sesame seeds

Chili crisp

Preheat the oven to 220°C fan
Press the tofu well, then tear into chunky pieces. Toss with oil and cornstarch until lightly coated. Spread out on a lined baking tray
Bake for 25 to 30 minutes, turning halfway, until deeply golden and crisp around the edges
Mix the garlic, gochujang, chili flakes, dark soy, rice vinegar, sugar and sesame oil into a thick sauce
Remove the tofu from the oven, toss with the sauce, then return to the oven for 5 to 7 minutes until sticky and glossy
Whisk the tahini, miso, rice vinegar and soy sauce. Add water gradually until smooth and pourable
Combine all salad ingredients. Let sit for 5 minutes so it lightly pickles and softens
Cook the noodles according to the package. Drain and mix while hot with the tahini miso sauce
Divide noodles between bowls. Top with spicy oven baked tofu and plenty of herb salad. Finish with sesame seeds and chili crisp

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 12 weeks ago

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