Gochujang Noodles with Baked Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- gochujang 2-3 tbsp
- toasted sesame oil 1 tbsp
- soy sauce or tamari 2 tbsp
- mirin 2 tbsp
- organic brown sugar 1 ½ tbsp
- gochugaru 1 tbsp
- Tofu Cubes 1
- neutral-flavored oil 1 ½ tbsp
- kosher salt 1 tsp
- Freshly
- potato starch or arrowroot powder 2 tbsp
- fresh udon noodles 16 oz
- scallions 6 bunch
- neutral-flavored oil 1 tbsp
- garlic cloves 4
- piece fresh ginger 1 inch
- of thinly sliced cabbage from 6-8 cup
- roasted sesame seeds ¼ cup
- cilantro leaves and tender stems 1 handful
- A
Gochujang Sauce
This is a spicy sauce for a spicy noodle dish! If you prefer moderate heat, use 2 tbsp of gochujang. If you don’t have mirin, use 2 tbsp of rice vinegar and increase the sugar to 2 tbsp, as mirin is slightly sweet. You can sub with coconut sugar, but I don’t recommend a liquid sweetener like maple syrup or agave, as it will thin out the sauce.
For a protein boost, use 2 block of tofu, and double the Baked Tofu. Spread the tofu across two rimmed sheet pans (position one in the upper third of the oven and one on the bottom rack). After the first 15 minutes, switch the pans’ locations in the oven. Use the following amounts of noodles depending on the type of noodles you bought: Fresh udon or shelf-stable “fresh” noodles: Use 16 oz. Fresh noodles that are thinner than udon (e.g., Chinese fresh noodles): Use 10-11 oz. Frozen udon noodles: Use 24 oz. Dried udon or other dried noodles, including dried GF noodles: Use 8-9 oz. If your sesame seeds are raw, toast them first. Heat a frying pan over medium heat and toast the seeds for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Not a fan of cilantro? Use Thai basil or omit (you can find Thai basil at Southeast Asian markets, some East Asian markets, and occasionally at Whole Foods). For more veggies, thinly slice 1 red/yellow/orange bell pepper. Add the peppers alongside the cabbage and sauté until both are softened in step 6(a). Storage: Store the noodles and tofu separately in the fridge for up to 4 days. Reheat the noodles in the microwave or in a nonstick frying pan until heated through. For the best texture, eat the tofu at room temperature, or reheat it in a frying pan with a touch of oil over medium heat for 3 to 4 minutes. Finish leftovers with a drizzle of toasted sesame oil and freshly chopped cilantro (or Thai basil). Nutrition boost: For added protein, stir some edamame into the noodle dish at the end, or make more of the baked tofu (see Note 1). For a veggie boost, add sliced bell pepper (see Note 5). Shortcut: Skip baking the tofu and simply warm up some pre-baked tofu or edamame. Shortcut: If you didn’t complete Vegetable Prep, skip the garlic and ginger.
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1Prepare: gochujang , toasted sesame oil , soy sauce or tamari , mirin , organic brown sugar , gochugaru .
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2In an 8-ounce (250 mL) or larger jar for which you have a lid, stir together all of the ingredients. Whisk very well until the gochujang is evenly incorporated. Seal the jar, label it, and refrigerate for about 1 week.
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3For the baked tofu: Tofu Cubes , neutral-flavored oil , kosher salt , Freshly cracked black pepper, potato starch or arrowroot powder , fresh udon noodles , scallions , neutral-flavored oil . For the aromatics for noodles (from vegetable prep): garlic cloves , piece fresh ginger , of thinly sliced cabbage from , 8 1/2 tbsp Gochujang Sauce (from meal prep), roasted sesame seeds , cilantro leaves and tender stems , A drizzle of toasted sesame oil.
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4Arrange a rack in the top third of the oven. Preheat the oven to 425ºF / 220ºC and line a rimmed sheet pan with parchment paper.
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5Prepare the Baked Tofu. In a large bowl, add the Tofu Cubes, oil, salt, and pepper to taste, tossing to coat with your hands or a silicone spatula. Now add the potato starch and, as gently as possible, toss to coat the tofu. Arrange the tofu on the pan in a single layer, spreading out so they don’t touch. Bake for 15 minutes. Flip with a spatula or carefully turn the tofu with your hands (careful, it’s hot!). Bake for 10-15 minutes until golden and crisp.
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6While the tofu bakes, prepare your side salad (if you’re making one), and prep the other ingredients.
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7Noodles: Bring a large pot of water to a boil. Once the water is boiling, cook according to the bag instructions. Before draining, scoop out a ladle of the cooking water. Drain and rinse the noodles to bring to room temperature.
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8Scallions: Chop the whites and light greens into 1-inch (2.5 cm) pieces. With the dark green tops, thinly slice on a bias and reserve for garnish.
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915 minutes before the tofu is done, cook the aromatics. Heat 1 tbsp of oil in a large frying pan over medium-high (or heat a wok until lightly smoking, then add the oil). Once shimmering, add the scallion whites and light greens, Aromatics for Noodles, and cabbage. Season with a pinch of salt. Cook 4 to 6 minutes, stirring frequently, or until the cabbage reduces in size and is tender. If the garlic starts to burn, add a splash of water and/or reduce the heat a touch.
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10Add in the Gochujang Sauce and the sesame seeds, then lower the heat. Add in the cooked noodles and use tongs to coat them in the sauce. If it feels dry, add a spoonful or two of noodle water to bring the sauce together. (Fresh noodles shouldn’t need the water.) Cook for 1-2 minutes or until the sauce clings to the noodles, tossing frequently.
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11Off the heat, stir in the Baked Tofu, scallion green tops, cilantro or Thai basil, and a drizzle of toasted sesame oil. Serve with your side salad, if you made one.