Spicy Sesame Noodles with Gochujang-Glazed Tofu

Ingredients

• 4 tbsp Tahini
• 2 tbsp White miso
• 2 tbsp Rice vinegar (For the tahini-miso sauce)
• 2 tbsp Soy sauce or shoyu (For the tahini-miso sauce)
• 1 tsp Sugar or maple syrup (For the tahini-miso sauce)
• Water (Add gradually to thin the sauce to a smooth, pourable consistency)
• MSG (Optional)
• 600 g Extra-firm tofu (Pressed well, then torn into chunky pieces)
• 2 tbsp Neutral oil (For coating the tofu)
• 1 tbsp Cornstarch (For coating the tofu)
• 5 cloves Garlic (Grated; source specifies 4 to 6 cloves)
• 2 tbsp Gochujang (For the tofu glaze)
• 2 tbsp Korean chili flakes (For the tofu glaze)
• 2 tbsp Dark soy sauce (For the tofu glaze)
• 1 tbsp Rice vinegar (For the tofu glaze)
• 1 tbsp Sugar (For the tofu glaze)
• 1 tbsp Sesame oil (For the tofu glaze)
• 1 Cucumber (Thinly sliced)
• 1 Red onion (Small; very thinly sliced)
• Coriander (Large handful)
• Mint (Large handful)
• Thai basil or flat-leaf parsley (Handful)
• 3 Spring onions (Green parts only)
• 1 tbsp Rice vinegar (For the herb salad)
• 1 tsp Sugar (For the herb salad)
• 1 tsp Sesame oil (For the herb salad)
• Salt (A pinch, for the herb salad)
• 400 g Egg-free wheat noodles (Cook according to package directions)
• Toasted sesame seeds (For finishing)
• Chili crisp (For finishing)

Steps

1. 1

   Preheat the oven to 220°C fan (425°F convection). Line a baking tray with parchment.

2. 2

   Press the extra-firm tofu well to remove excess moisture. Tear it into chunky, irregular pieces rather than cutting it into uniform cubes.

3. 3

   Add the tofu to a bowl. Pour over the neutral oil and sprinkle in the cornstarch. Toss until every piece is lightly and evenly coated.

4. 4

   Spread the coated tofu pieces in a single layer on the lined baking tray, leaving space between them so they can crisp.

5. 5

   Bake for 25–30 minutes, turning the pieces halfway through, until deeply golden and crisp around the edges.

6. 6

   While the tofu bakes, grate the garlic and combine it with the gochujang, Korean chili flakes, dark soy sauce, rice vinegar, sugar, and sesame oil. Stir into a thick, cohesive glaze.

7. 7

   Remove the golden tofu from the oven and toss it with the spicy glaze until thoroughly coated.

8. 8

   Return the glazed tofu to the oven for 5–7 minutes, until the glaze is sticky, glossy, and clinging to the crisp tofu.

9. 9

   For the tahini-miso sauce, whisk together the tahini, white miso, rice vinegar, soy sauce, and sugar or maple syrup. Add water gradually, whisking continuously, until smooth and pourable. Add MSG if desired.

10. 10

    Thinly slice the cucumber and red onion. Chop or tear the coriander, mint, and Thai basil or flat-leaf parsley. Slice the spring onions, using only the green parts.

11. 11

    Combine the cucumber, red onion, herbs, spring onions, rice vinegar, sugar, sesame oil, and a pinch of salt. Let the salad stand for 5 minutes so it lightly pickles and softens while remaining fresh and crunchy.

12. 12

    Cook the egg-free wheat noodles according to the package instructions until tender. Drain them well.

13. 13

    While the noodles are still hot, toss them with the tahini-miso sauce until evenly coated and silky.

14. 14

    Divide the sauced noodles among four bowls. Top with the spicy glazed tofu and plenty of herb salad.

15. 15

    Finish with toasted sesame seeds and chili crisp, then serve immediately.

Notes

The tofu is baked once to become crisp, then glazed and baked again so the sauce turns sticky and glossy. Prepare the salad while the tofu cooks. Nutrition estimates exclude the unquantified water, sesame seeds, chili crisp, and optional MSG.

Nutrition per serving

• main
• vegan
• dairy-free
• egg-free
• spicy
• baked
• noodles
• tofu