Gochujang-Glazed Tofu
with Savoury Sesame Noodle Stir-Fry
Tofu smothered in a sweet and spicy Korean-style glaze are the perfect pairing for oodles of noodles packed with nutty and savoury flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- Meanwhile, core, then thinly slice pepper.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Reheat the same pan (from step 1) over medium-high.
- Meanwhile, add soy sauce, cornstarch, half the ginger-garlic puree, 3 1/2 tbsp (7 tbsp) oyster sauce and 1/2 cup (1 cup) cold water to a medium bowl, then whisk to combine.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers begin to soften, 1-2 min.
- Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2 min. Season with salt and pepper.
- Add prepared sauce to the pan. Cook, stirring often, until sauce thickens slightly, 1 min.
- Remove from heat, then sauce-veggie mixture and sesame seeds to the pot with noodles. Toss to combine.
- Add gochujang, remaining ginger-garlic puree and remaining oyster sauce to a small microwaveable bowl. Season with pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat your gochujang glaze in a small pan over medium heat for 1 min.)
- Thinly slice tofu.
- Divide noodles between plates. Top with tofu.
- Drizzle glaze over tofu.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the pork chops. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.