Gochujang Tofu + Tahini Noodles
Gochujang Tofu + Tahini Noodles
Ingredients
For the Gochujang Tofu
- 1 x 300g extra firm tofu, pressed and sliced into 4 rectangular pieces
- 1 tablespoon cornflour
- 1/2 tablespoon oil
- 1 tablespoon gochujang paste
- 1/2 tablespoon sesame oil
- 1/2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame seeds
For the Tahini Noodles
- 3 tablespoons tahini
- 1 tablespoon soy sauce
- 1/4 lime, juiced
- 1/2 thumb fresh ginger, grated
- 300 g quick cook udon noodles
For Serving
- 100 g sugar snap peas
- 1 spring onion, sliced
- as needed water
Instructions
- 1
Remove the extra firm tofu from its packaging and press it to remove excess water. Slice the pressed tofu into four rectangular pieces. In a bowl, toss the tofu with 1 tablespoon of cornflour and 1/2 tablespoon of oil until evenly coated. Place the coated tofu pieces into an air fryer basket (optionally lined with parchment paper) and air-fry for 15-18 minutes until crisp.
⏱️ 18 min
- 2
While the tofu is air-frying, prepare the gochujang glaze. In a separate bowl, combine 1 tablespoon of gochujang paste, 1/2 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of sesame seeds. Mix these ingredients well with a spoon until a smooth, glossy sauce is formed.
⏱️ 5 min
- 3
Prepare the tahini noodle sauce. In another bowl, add 3 tablespoons of tahini and 1 tablespoon of soy sauce. Squeeze the juice from 1/4 lime into the bowl and grate 1/2 thumb of fresh ginger directly into the bowl. Whisk all ingredients together with a splash of water until the sauce becomes creamy.
⏱️ 5 min - 4
Bring a pot of water to a boil. Add 100 grams of sugar snap peas to the boiling water and cook for 1 minute. Remove the sugar snap peas from the water and set aside. In the same boiling water, cook 300 grams of quick cook udon noodles according to the packet instructions.
⏱️ 5 min
- 5
Once the noodles are cooked, use tongs to transfer them directly into the bowl with the tahini sauce. Toss the noodles thoroughly with the tahini sauce, adding some of the noodle cooking water as needed, until the noodles are perfectly coated and creamy.
⏱️ 2 min
- 6
Take the crispy air-fried tofu and add it to the bowl containing the gochujang glaze. Coat the tofu pieces completely with the glaze using a spoon, ensuring each piece is well covered. Place the glazed tofu on a cutting board and slice it into smaller, bite-sized pieces.
⏱️ 3 min
- 7
Serve the creamy tahini noodles in a bowl. Arrange the sliced gochujang tofu over the noodles. Add the blanched sugar snap peas to the bowl and garnish with the sliced spring onion. Serve immediately.
⏱️ 2 min
Kitchen Tools
Gochujang Tofu + Tahini Noodles
For the Gochujang Tofu
- 1 x 300g extra firm tofu, pressed and sliced into 4 rectangular pieces
- 1 tablespoon cornflour
- 1/2 tablespoon oil
- 1 tablespoon gochujang paste
- 1/2 tablespoon sesame oil
- 1/2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame seeds
For the Tahini Noodles
- 3 tablespoons tahini
- 1 tablespoon soy sauce
- 1/4 lime, juiced
- 1/2 thumb fresh ginger, grated
- 300 g quick cook udon noodles
For Serving
- 100 g sugar snap peas
- 1 spring onion, sliced
- as needed water
Instructions
- 1
Remove the extra firm tofu from its packaging and press it to remove excess water. Slice the pressed tofu into four rectangular pieces. In a bowl, toss the tofu with 1 tablespoon of cornflour and 1/2 tablespoon of oil until evenly coated. Place the coated tofu pieces into an air fryer basket (optionally lined with parchment paper) and air-fry for 15-18 minutes until crisp.
⏱️ 18 min - 2
While the tofu is air-frying, prepare the gochujang glaze. In a separate bowl, combine 1 tablespoon of gochujang paste, 1/2 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of sesame seeds. Mix these ingredients well with a spoon until a smooth, glossy sauce is formed.
⏱️ 5 min - 3
Prepare the tahini noodle sauce. In another bowl, add 3 tablespoons of tahini and 1 tablespoon of soy sauce. Squeeze the juice from 1/4 lime into the bowl and grate 1/2 thumb of fresh ginger directly into the bowl. Whisk all ingredients together with a splash of water until the sauce becomes creamy.
⏱️ 5 min - 4
Bring a pot of water to a boil. Add 100 grams of sugar snap peas to the boiling water and cook for 1 minute. Remove the sugar snap peas from the water and set aside. In the same boiling water, cook 300 grams of quick cook udon noodles according to the packet instructions.
⏱️ 5 min - 5
Once the noodles are cooked, use tongs to transfer them directly into the bowl with the tahini sauce. Toss the noodles thoroughly with the tahini sauce, adding some of the noodle cooking water as needed, until the noodles are perfectly coated and creamy.
⏱️ 2 min - 6
Take the crispy air-fried tofu and add it to the bowl containing the gochujang glaze. Coat the tofu pieces completely with the glaze using a spoon, ensuring each piece is well covered. Place the glazed tofu on a cutting board and slice it into smaller, bite-sized pieces.
⏱️ 3 min - 7
Serve the creamy tahini noodles in a bowl. Arrange the sliced gochujang tofu over the noodles. Add the blanched sugar snap peas to the bowl and garnish with the sliced spring onion. Serve immediately.
⏱️ 2 min