Serves 1
Directions
- 1Tear extra firm tofu into chunky pieces.
- 2Toss the tofu with oil and cornstarch.
- 3Bake the tofu in the oven until crispy.
- 4For the glaze, mix grated garlic, gochujang, Korean chili flakes, dark soy, rice vinegar, sugar, and sesame oil.
- 5Prep the fresh salad with cucumber, red onion, spring onion, coriander, mint, and Thai basil.
- 6Add rice vinegar, a little sugar, sesame oil, and salt to the salad to keep it crunchy but lightly pickled.
- 7Once the tofu is golden, coat it in the glaze.
- 8Bake the glazed tofu again until it is sticky and glossy.
- 9To finish, whisk tahini, white miso, soy sauce, rice vinegar, and water until smooth and silky.
- 10Dunk your noodles in the sauce.
- 11Serve it up and enjoy.
Ingredients
- extra firm tofu
- oil
- cornstarch
- garlic grated
- gochujang
- Korean chili flakes
- dark soy
- rice vinegar
- sugar
- sesame oil
- cucumber
- red onion
- spring onion
- coriander
- mint
- Thai basil
- salt
- tahini
- white miso
- soy sauce
- water
- 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.
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