Spicy Korean tofu and sweet potato noodles stir fry (vegan)
by Chef Caroline Ishii
Serves 4 people
- 1 package Soyerie Atsuage tofu (340 grams)
- 1 green onion, thinly sliced
- 1 red pepper, julienne
- 1 cup snow peas
- 1 Bok choy, trimmed
- 1 package Korean sweet potato noodles
- 1 tablespoon olive or canola oil
- 1 tablespoon sesame seeds
- 1/3 cup white miso
- ¼ cup maple syrup
- 1/3 cup Korean dried chilli flakes (gochugaru)
- ¼ cup soy sauce
- 4 cloves garlic
- ½ cup sesame oil
- ¼ teaspoon sea salt
- ¼ cup or more water
- Drain the liquid from the tofu package. Cut the tofu into cubes or triangles.
- Prepare the vegetables: green onion, red 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 as desired.
- Bring a large pot of water to a boil. Add the noodles and boil for 6-7 minutes. Drain and rinse in cold water to cool down.
- Heat a large pan to medium heat. Add the oil.
- Braise the tofu on both sides until there is some colour, a few minutes on each side
- Add the vegetables and sauté with the tofu for a few minutes.
- Add the noodles and combine with the rest. Turn off the heat.
- Add a few tablespoons of the barbecue sauce, or more depending on your heat preference, and combine with everything. Garnish with sesame seeds.
- Store leftover barbecue sauce in the fridge. It will last a few weeks and can be used for many purposes; it’s great on sandwiches!