10 minute peanut gochujang noods - RECIPE IN DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

--------------------------------------------------------------------------------

10 minute peanut gochujang noods

You’ll want to slurp these flavourful and spicy noodles all week long. Plus some grilled miso tofu for protein and shredded zucchini for greens.

recipe (serve 4):
peanut gochujang sauce:
- 1/4 cup peanut butter
- 1/4 cup gochujang paste
- 1 clove garlic, finely diced
- 2 tbsp tamari
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp rice malt syrup
- 1/2 tbsp toasted sesame oil
- pinch of pepper

grilled tahini miso tofu:
- 500g extra-firm tofu, pressed and sliced into 8
- 2 tbsp tahini
- 1 tbsp tamari
- 1/2 tbsp miso paste
- 1/2 tbsp rice malt syrup
- 1/4 tsp garlic powder
- pinch of pepper

to serve:
- 270g dry udon noodles
- 1 large zucchini, shredded into thin ribbons
- 1/2 tbsp sesame seeds
- 2 tbsp chopped spring onion

1. Bring a saucepan of water to a boil. Add the dry udon noodles and cook for 8 minutes, stirring occasionally, or until tender. Drain.
2. Meanwhile, mix all the ingredients for the peanut gochujang sauce until smooth. Set aside.
3. Mix all the ingredients for the tahini miso tofu marinade and coat the tofu slices. Heat a electric grill and grill the tofu slices for 2 minutes, or until golden grill marks appear. Transfer to a plate.
4. To serve, mix the udon noodles and peanut gochujang sauce. Top with the tofu, shredded zucchini, sesame seeds and chopped spring onion.