Serves 4
Ingredients:
- 1 pack of Atsuage Soyarie tofu (340 grams)
- 1 green onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup of snow peas
- 1 bok choy, trimmed
- 1 pack of Korean sweet potato noodles
- 1 tablespoon of olive oil or conola
- 1 tablespoon of sesame seeds
Barbecue sauce:
- 1/3 cup white miso
- ¼ cup maple syrup
- 1/3 cup dried Korean chili flakes (gochugaru)
- ¼ cup soy sauce
- 4 cloves of garlic
- ½ cup sesame oil
- ¼ teaspoon of sea salt
- ¼ cup or more of water
Directions:
- Drain the liquid from the tofu package. Cut the tofu into cubes or triangles.
- Prepare the vegetables: green onion, red bell pepper, snow peas, bok choy
- Combine the barbecue sauce ingredients in a blender and blend until smooth. Add more water to make the sauce thinner to your liking.
- Bring a large pot of water to a boil. Add the noodles and boil for 6-7 minutes. Drain and rinse with cold water to cool.
- Heat a large frying pan over medium heat. Add the oil.
- Braise the tofu on both sides until it has a little color, a few minutes on each side.
- Add the vegetables and stir-fry with the tofu for a few minutes.
- Add the noodles and combine with the rest. Turn off the heat.
- Add a few tablespoons of barbecue sauce, or more to taste, and mix everything together. Garnish with sesame seeds.
- Store leftover barbecue sauce in the refrigerator. It will last for a few weeks and can be used for many purposes; it's great on sandwiches!
