Spicy Sesame Noodles with Gochujang Glazed Tofu
Spicy Sesame Noodles with Gochujang Glazed Tofu
Ingredients
For the Tahini Miso Sauce
- 4 tablespoons tahini
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce, or shoyu
- 1 teaspoon sugar, or maple syrup
- as needed water, to thin
- as needed MSG, optional
For the Spicy Oven Baked Tofu
- 600 g extra firm tofu
- 2 tablespoons neutral oil
- 1 tablespoon cornstarch
- 4 garlic cloves, to 6, grated
- 2 tablespoons gochujang
- 2 tablespoons Korean chili flakes
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
For the Loaded Herb Salad
- 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 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- pinch salt
To Serve
- 400 g wheat noodles, without egg
- as needed toasted sesame seeds
- as needed chili crisp
Instructions
- 1
Preheat the oven to 220 °C fan.
⏱️ 10 min•🌡️ 220
- 2
Press the 600 g extra firm tofu well to remove excess water. Tear the tofu into chunky pieces. In a bowl, toss the tofu with 2 tablespoons neutral oil and 1 tablespoon cornstarch until lightly coated. Spread the coated tofu out evenly on a lined baking tray.
⏱️ 10 min
- 3
Bake the tofu for 25 to 30 minutes, turning halfway through, until it is deeply golden and crisp around the edges.
⏱️ 30 min•🌡️ 220
- 4
While the tofu bakes, prepare the spicy glaze. In a small bowl, mix together the 4 to 6 grated garlic cloves, 2 tablespoons gochujang, 2 tablespoons Korean chili flakes, 2 tablespoons dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 tablespoon sesame oil until a thick sauce forms.
⏱️ 5 min
- 5
Once the tofu is baked, remove it from the oven. Add the spicy glaze to the baking tray with the tofu and toss to coat thoroughly. Return the glazed tofu to the oven for an additional 5 to 7 minutes, or until it is sticky and glossy.
⏱️ 7 min•🌡️ 220
- 6
Prepare the tahini miso sauce. In a medium bowl, whisk together the 4 tablespoons tahini, 2 tablespoons white miso, 2 tablespoons rice vinegar, and 2 tablespoons soy sauce. Gradually add water, a tablespoon at a time, whisking continuously until the sauce is smooth and pourable. If desired, add MSG to taste.
⏱️ 5 min
- 7
For the herb salad, combine all the salad ingredients in a bowl: 1 thinly sliced cucumber, 1 very thin small red onion, a large handful of coriander, a large handful of mint, a handful of Thai basil or flat leaf parsley, the green parts of 3 spring onions, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and a pinch of salt. Let the salad sit for 5 minutes to allow it to lightly pickle and soften.
⏱️ 5 min
- 8
Cook the 400 g wheat noodles according to the package instructions. Once cooked, drain the noodles well and immediately mix them with the prepared tahini miso sauce while they are still hot.
⏱️ 10 min
- 9
To serve, divide the sauced noodles evenly between bowls. Top each serving with the spicy oven baked tofu and a generous amount of the herb salad. Finish with a sprinkle of toasted sesame seeds and a drizzle of chili crisp.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sesame Noodles with Gochujang Glazed Tofu
For the Tahini Miso Sauce
- 4 tablespoons tahini
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce, or shoyu
- 1 teaspoon sugar, or maple syrup
- as needed water, to thin
- as needed MSG, optional
For the Spicy Oven Baked Tofu
- 600 g extra firm tofu
- 2 tablespoons neutral oil
- 1 tablespoon cornstarch
- 4 garlic cloves, to 6, grated
- 2 tablespoons gochujang
- 2 tablespoons Korean chili flakes
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
For the Loaded Herb Salad
- 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 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- pinch salt
To Serve
- 400 g wheat noodles, without egg
- as needed toasted sesame seeds
- as needed chili crisp
Instructions
- 1
Preheat the oven to 220 °C fan.
⏱️ 10 min•🌡️ 220 - 2
Press the 600 g extra firm tofu well to remove excess water. Tear the tofu into chunky pieces. In a bowl, toss the tofu with 2 tablespoons neutral oil and 1 tablespoon cornstarch until lightly coated. Spread the coated tofu out evenly on a lined baking tray.
⏱️ 10 min - 3
Bake the tofu for 25 to 30 minutes, turning halfway through, until it is deeply golden and crisp around the edges.
⏱️ 30 min•🌡️ 220 - 4
While the tofu bakes, prepare the spicy glaze. In a small bowl, mix together the 4 to 6 grated garlic cloves, 2 tablespoons gochujang, 2 tablespoons Korean chili flakes, 2 tablespoons dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 tablespoon sesame oil until a thick sauce forms.
⏱️ 5 min - 5
Once the tofu is baked, remove it from the oven. Add the spicy glaze to the baking tray with the tofu and toss to coat thoroughly. Return the glazed tofu to the oven for an additional 5 to 7 minutes, or until it is sticky and glossy.
⏱️ 7 min•🌡️ 220 - 6
Prepare the tahini miso sauce. In a medium bowl, whisk together the 4 tablespoons tahini, 2 tablespoons white miso, 2 tablespoons rice vinegar, and 2 tablespoons soy sauce. Gradually add water, a tablespoon at a time, whisking continuously until the sauce is smooth and pourable. If desired, add MSG to taste.
⏱️ 5 min - 7
For the herb salad, combine all the salad ingredients in a bowl: 1 thinly sliced cucumber, 1 very thin small red onion, a large handful of coriander, a large handful of mint, a handful of Thai basil or flat leaf parsley, the green parts of 3 spring onions, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and a pinch of salt. Let the salad sit for 5 minutes to allow it to lightly pickle and soften.
⏱️ 5 min - 8
Cook the 400 g wheat noodles according to the package instructions. Once cooked, drain the noodles well and immediately mix them with the prepared tahini miso sauce while they are still hot.
⏱️ 10 min - 9
To serve, divide the sauced noodles evenly between bowls. Top each serving with the spicy oven baked tofu and a generous amount of the herb salad. Finish with a sprinkle of toasted sesame seeds and a drizzle of chili crisp.
⏱️ 5 min