Spicy Sesame Noodles with Gochujang Glazed Tofu

Pasos9

1. 1

   Paso 1. Heat the oven

   Preheat the oven to 220 °C fan.

2. 2

   Paso 2. Prepare the tofu

   Press the tofu well, then tear into chunky pieces. Toss with the oil and cornstarch until lightly coated. Spread out on a lined baking tray.

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3. 3

   Paso 3. Bake the tofu

   27m 30s

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

   tofu
4. 4

   Paso 4. Make the spicy glaze

   Mix the garlic, gochujang, chili flakes, dark soy, rice vinegar (1 tbsp), sugar (3 tsp) and sesame oil (3 tsp) into a thick sauce.

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5. 5

   Paso 5. Glaze the tofu

   6 min

   Remove the tofu from the oven, toss with the sauce, then return to the oven for 5 to 7 minutes until sticky and glossy.

6. 6

   Paso 6. Make tahini sauce

   Whisk the tahini, miso, rice vinegar (2 tbsp) and soy sauce. Add water gradually until smooth and pourable.

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7. 7

   Paso 7. Make the herb salad

   5 min

   Combine all salad ingredients, including rice vinegar (1 tbsp), sugar (1 tsp), sesame oil (1 tsp) and a pinch of salt. Let sit for 5 minutes so it lightly pickles and softens.

   Thai basil can be swapped for flat leaf parsley.

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8. 8

   Paso 8. Cook the noodles

   Cook the noodles according to the package. Drain and mix while hot with the tahini miso sauce.

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9. 9

   Paso 9. Serve the bowls

   Divide noodles between bowls. Top with spicy oven baked tofu and plenty of herb salad. Finish with sesame seeds and chili crisp.

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