tofu noodles with gochujang sauce
Umami-flavoured tofu noodles with gochujang sauce cooked with pak choi, sesame seeds, and gochujang paste. It's a quick and easy dinner option.
Servings: 2
Calories: 1209kcal
Ingredients
- 300 g Firm tofu
- 4-6 garlic cloves crushed
- 1 tbsp Gochujung paste
- ¼ cup soy sauce
- 2 Pak choi chopped
- 125 g rice noodles
- 2 tbsp corn flour
- 1 chilli chopped
- 2 tbsp sesame seed oil
- 1 tbsp Sesame seeds
Instructions
- Remove the tofu from its package. Wrap a tofu block in a tea towel. Top with a wooden chopping board and anything heavy, such as a pan of water or a pestle and mortar. Drain the tofu until it is firm enough to handle
- Pour boiling water into a large bowl, then add rice noodles. Swish the noodles around briefly to separate them. Soak the noodles for 5 minutes*, or until they are tender but still firm and chewy. Set aside.
- After draining the tofu, cut it into small squares and place it in a medium-sized bowl, add corn flour and paprika to coat the tofu.
- In a medium saucepan, heat sesame seed oil or vegetable oil over medium-high heat. When the oil is hot, add the tofu and brown it on all sides. Meanwhile, in a small mixing bowl, combine the gochujang paste, soy sauce, and sesame seeds. Remove the tofu from the heat and set it aside.
- In a large wok, heat the sesame seed oil. Cook the pak choi stalks for about 1 minute after the oil reaches a medium-high temperature. Cook until the stalks are tender, stirring constantly.
- Combine the tofu and sauce in a mixing bowl. Then add the pak choi leaves and mix well. Remove the pan from the heat. Arrange the noodles in a plate, then serve with tofu. Enjoy!