Gochujang Tofu with Soba Noodles
These hearty soba noodles are topped with crispy tofu and herb-infused cilantro mayonnaise. A perfect vegetarian meal for any day of the week!
About 30 min
Vegetarian
Ingredients
- CILANTRO MAYONNAISE
- 0.5 pot of cilantro
- 2 tbsp canola oil
- 1.5 dl mayonnaise
- 1 tsp Crushed garlic
- 0.5 lime
- salt
- 400 g tofu
- 250 g Soba noodles
- 2 dl Gochujang
- 1 tsp crushed ginger
- SERVING
- 50 g bean sprouts
- 2 tbsp Chili-roasted sesame seeds
- 0.5 pot of cilantro
- KORIANDERMAJONNÄS
- 0,5 kruka koriander
- 2 msk rapsolja
- 1,5 dl majonnäs
- 1 tsk Vitlök krossad
- 0,5 lime
- salt
- 400 g tofu
- 250 g Soba Nudlar
- 2 dl Gochujang
- 1 tsk Ingefära krossad
- SERVERING
- 50 g böngroddar
- 2 msk Chilirostade sesamfrön
- 0,5 kruka koriander
Instructions
Cooking Mode
- CILANTRO MAYONNAISE Blend the cilantro and canola oil until smooth. Stir in the mayonnaise, crushed garlic, and the juice of half a lime. Season with salt to taste.
- Cut the tofu into pieces, about 2x2 cm. Heat a little canola oil in a skillet and fry the pieces until crispy.
- Bring water and a little salt to a boil in a saucepan. Add the soba noodles, let them simmer for about 5 minutes, drain the water, and toss the noodles in the skillet. Add gochujang sauce and crushed ginger, and mix well.
- Spoon the noodle mixture onto plates and top with tofu, bean sprouts, sesame seeds, cilantro mayonnaise, and fresh cilantro.
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