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
- water, to thin
- 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 red onion, small, very thin
- 1 handful coriander, large
- 1 handful mint, large
- 1 handful Thai basil, or flat leaf parsley
- 3 spring onions, green parts only
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 pinch salt
To Serve
- 400 g wheat noodles, without egg
- toasted sesame seeds
- 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 pressed tofu into chunky, irregular pieces. In a bowl, toss the torn tofu with 2 tablespoons neutral oil and 1 tablespoon cornstarch until each piece is lightly coated. Spread the coated tofu pieces out evenly on a baking tray lined with parchment paper.
⏱️ 10 min
- 3
Bake the tofu in the preheated oven for 25 to 30 minutes, making sure to turn the tofu halfway through the baking time, until it becomes deeply golden and crisp around the edges.
⏱️ 25 min•🌡️ 220
- 4
While the tofu bakes, prepare the glaze. In a separate bowl, combine 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. Mix thoroughly to create a thick sauce.
⏱️ 5 min
- 5
Once the tofu is golden and crisp, remove it from the oven. Pour the prepared spicy glaze over the hot tofu on the baking sheet and toss everything together with a spatula until the tofu is evenly coated. Return the glazed tofu to the oven for an additional 5 to 7 minutes, or until it becomes sticky and glossy.
⏱️ 7 min•🌡️ 220
- 6
In a large bowl, whisk together 4 tablespoons tahini, 2 tablespoons white miso, 2 tablespoons rice vinegar, and 2 tablespoons soy sauce (or shoyu). Gradually add water, whisking continuously, until the sauce is smooth and pourable, with a silky consistency. You may also add optional MSG at this stage.
⏱️ 5 min
- 7
Prepare the herb salad by combining all the ingredients in a bowl. Thinly slice 1 cucumber and 1 small red onion. Chop the green parts of 3 spring onions. Add a large handful of coriander, a large handful of mint, and a handful of Thai basil (or flat leaf parsley). Season with 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and a pinch of salt. Toss everything together and let it sit for 5 minutes to lightly pickle and soften.
⏱️ 5 min
- 8
Cook the 400 g wheat noodles (without egg) according to the package instructions. Once cooked, drain the noodles thoroughly. While still hot, add the drained noodles directly to the bowl with the tahini miso sauce and mix well using tongs or a spatula, ensuring the noodles are fully coated.
⏱️ 10 min
- 9
Divide the sauced noodles evenly between serving bowls. Top each bowl generously with the spicy oven baked tofu and a good portion of the loaded herb salad. Finish by sprinkling toasted sesame seeds and adding a spoonful of chili crisp on top.
⏱️ 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
- water, to thin
- 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 red onion, small, very thin
- 1 handful coriander, large
- 1 handful mint, large
- 1 handful Thai basil, or flat leaf parsley
- 3 spring onions, green parts only
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 pinch salt
To Serve
- 400 g wheat noodles, without egg
- toasted sesame seeds
- 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 pressed tofu into chunky, irregular pieces. In a bowl, toss the torn tofu with 2 tablespoons neutral oil and 1 tablespoon cornstarch until each piece is lightly coated. Spread the coated tofu pieces out evenly on a baking tray lined with parchment paper.
⏱️ 10 min - 3
Bake the tofu in the preheated oven for 25 to 30 minutes, making sure to turn the tofu halfway through the baking time, until it becomes deeply golden and crisp around the edges.
⏱️ 25 min•🌡️ 220 - 4
While the tofu bakes, prepare the glaze. In a separate bowl, combine 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. Mix thoroughly to create a thick sauce.
⏱️ 5 min - 5
Once the tofu is golden and crisp, remove it from the oven. Pour the prepared spicy glaze over the hot tofu on the baking sheet and toss everything together with a spatula until the tofu is evenly coated. Return the glazed tofu to the oven for an additional 5 to 7 minutes, or until it becomes sticky and glossy.
⏱️ 7 min•🌡️ 220 - 6
In a large bowl, whisk together 4 tablespoons tahini, 2 tablespoons white miso, 2 tablespoons rice vinegar, and 2 tablespoons soy sauce (or shoyu). Gradually add water, whisking continuously, until the sauce is smooth and pourable, with a silky consistency. You may also add optional MSG at this stage.
⏱️ 5 min - 7
Prepare the herb salad by combining all the ingredients in a bowl. Thinly slice 1 cucumber and 1 small red onion. Chop the green parts of 3 spring onions. Add a large handful of coriander, a large handful of mint, and a handful of Thai basil (or flat leaf parsley). Season with 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and a pinch of salt. Toss everything together and let it sit for 5 minutes to lightly pickle and soften.
⏱️ 5 min - 8
Cook the 400 g wheat noodles (without egg) according to the package instructions. Once cooked, drain the noodles thoroughly. While still hot, add the drained noodles directly to the bowl with the tahini miso sauce and mix well using tongs or a spatula, ensuring the noodles are fully coated.
⏱️ 10 min - 9
Divide the sauced noodles evenly between serving bowls. Top each bowl generously with the spicy oven baked tofu and a good portion of the loaded herb salad. Finish by sprinkling toasted sesame seeds and adding a spoonful of chili crisp on top.
⏱️ 5 min