Spicy Sesame Noodles with Gochujang Glazed Tofu

Serves 1
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Directions

  1. 1Tear extra firm tofu into chunky pieces.
  2. 2Tear extra firm tofu into chunky pieces.
  3. 3Tear extra firm tofu into chunky pieces.
  4. 4Toss the tofu with oil and cornstarch.
  5. 5Toss the tofu with oil and cornstarch.
  6. 6Toss the tofu with oil and cornstarch.
  7. 7Bake the tofu in the oven until crispy.
  8. 8Bake the tofu in the oven until crispy.
  9. 9Bake the tofu in the oven until crispy.
  10. 10For the glaze, mix grated garlic, gochujang, Korean chili flakes, dark soy, rice vinegar, sugar, and sesame oil.
  11. 11For the glaze, mix grated garlic, gochujang, Korean chili flakes, dark soy, rice vinegar, sugar, and sesame oil.
  12. 12For the glaze, mix grated garlic, gochujang, Korean chili flakes, dark soy, rice vinegar, sugar, and sesame oil.
  13. 13Prep the fresh salad with cucumber, red onion, spring onion, coriander, mint, and Thai basil.
  14. 14Prep the fresh salad with cucumber, red onion, spring onion, coriander, mint, and Thai basil.
  15. 15Prep the fresh salad with cucumber, red onion, spring onion, coriander, mint, and Thai basil.
  16. 16Add rice vinegar, a little sugar, sesame oil, and salt to the salad to keep it crunchy but lightly pickled.
  17. 17Add rice vinegar, a little sugar, sesame oil, and salt to the salad to keep it crunchy but lightly pickled.
  18. 18Add rice vinegar, a little sugar, sesame oil, and salt to the salad to keep it crunchy but lightly pickled.
  19. 19Once the tofu is golden, coat it in the glaze.
  20. 20Once the tofu is golden, coat it in the glaze.
  21. 21Once the tofu is golden, coat it in the glaze.
  22. 22Bake the glazed tofu again until it is sticky and glossy.
  23. 23Bake the glazed tofu again until it is sticky and glossy.
  24. 24Bake the glazed tofu again until it is sticky and glossy.
  25. 25To finish, whisk tahini, white miso, soy sauce, rice vinegar, and water until smooth and silky.
  26. 26To finish, whisk tahini, white miso, soy sauce, rice vinegar, and water until smooth and silky.
  27. 27To finish, whisk tahini, white miso, soy sauce, rice vinegar, and water until smooth and silky.
  28. 28Dunk your noodles in the sauce.
  29. 29Dunk your noodles in the sauce.
  30. 30Dunk your noodles in the sauce.
  31. 31Serve it up and enjoy.
  32. 32Serve it up and enjoy.
  33. 33Serve it up and enjoy.

Ingredients

  • extra firm tofu
  • extra firm tofu
  • extra firm tofu
  • oil
  • oil
  • oil
  • cornstarch
  • cornstarch
  • cornstarch
  • garlic grated
  • garlic grated
  • garlic grated
  • gochujang
  • gochujang
  • gochujang
  • Korean chili flakes
  • Korean chili flakes
  • Korean chili flakes
  • dark soy
  • dark soy
  • dark soy
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • sugar
  • sugar
  • sugar
  • sesame oil
  • sesame oil
  • sesame oil
  • cucumber
  • cucumber
  • cucumber
  • red onion
  • red onion
  • red onion
  • spring onion
  • spring onion
  • spring onion
  • coriander
  • coriander
  • coriander
  • mint
  • mint
  • mint
  • Thai basil
  • Thai basil
  • Thai basil
  • salt
  • salt
  • salt
  • tahini
  • tahini
  • tahini
  • white miso
  • white miso
  • white miso
  • soy sauce
  • soy sauce
  • soy sauce
  • water
  • water
  • water
  • noodles
  • noodles
  • noodles

Equipment

ovenwhisk

Tips

  • Tofu is only boring if you cook it that way.
  • The herb salad stays crunchy and lightly pickled by adding rice vinegar, sugar, sesame oil, and salt.
  • The miso tahini sauce brings the whole bowl together and clings to the noodles perfectly.