{"id":1422,"date":"2012-05-03T22:38:40","date_gmt":"2012-05-04T05:38:40","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1422"},"modified":"2014-03-18T12:57:13","modified_gmt":"2014-03-18T19:57:13","slug":"korean-tofu-noodles","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/korean-tofu-noodles\/","title":{"rendered":"Korean Inspired Tofu Noodles"},"content":{"rendered":"
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\"Korean<\/a><\/p>\n

This recipe for Korean inpired tofu noodles combines thick Asian wheat noodles with juicy mushrooms in a sweet soy and sesame oil sauce. \u00a0I don’t think it is authentic, but it is full of Korean flavors.\u00a0I combined a recipe from a cookbook called Everyday Asian by Marnie Henricksson<\/a>\"\"with a dish I used to get with my friend Sarita on Hermosa Pier long back. Everyday Asian is my absolute favorite cookbook. The funny thing is that I ordered it for a gift, but because it didn’t have pictures, I decided it wasn’t “gifty” enough! Well, maybe it doesn’t have pictures, but it has about the best recipes I have ever cooked from a cookbook.<\/p>\n

Marnie’s version of Korean noodles is great itself, but I added a few other items to make it more vegetarian hardy, such as onions and red bell peppers, tofu instead of beef, and cashews. And I found a great asian dried wheat noodle! These are\u00a0substantial\u00a0noodles, don’t get gooey, and you can get a lot in a package without them taking up so much space (good for us since the Asian market isn’t close by!).<\/p>\n

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8 ounces Asian wheat noodles
\n3\/4 cup light soy sauce
\n1\/4 cup water
\n3 tablespoons sesame oil
\n4 tablespoons brown sugar
\n1 tablespoon korean chili paste\/gochujang (optional)
\n1 tablespoon korean bean\/chili paste\/ssamjang (optional)
\n1 teaspoon oil
\n1\/2 container tofu cut into cubes and drained
\n1 tablespoon oil
\n1 red bell pepper sliced
\n1 large onion sliced
\n1 more tablespoon oil
\n3-4 dried red chilis
\n4 garlic cloves chopped
\n12 ounces shitake mushrooms
\nSalt
\n1\/3 cup roasted cashews (I toast them again even though they’re already toasted)
\n3 green onions chopped<\/p>\n

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  1. Boil noodles according to the directions on the package. These ones took about 7-8 minutes.<\/li>\n
  2. Mix together the soy sauce, water, sesame oil, brown sugar, and both chili pastes in a bowl.<\/li>\n
  3. Heat the teaspoon of oil in a medium skillet over medium low heat.<\/li>\n
  4. Add the tofu and cook on each side until each side is a little toasted.<\/li>\n
  5. Heat oil in a wok on high heat and add the bell pepper.<\/li>\n
  6. Cook over high heat stirring constantly for a few minutes, then add the onions and keep\u00a0stirring.<\/li>\n
  7. Once peppers and onions are soft yet still a little crisp, take them out of the wok temporarily.<\/li>\n
  8. Add the rest of the oil and then the chilis and garlic.<\/li>\n
  9. Stir for a minute and then add the mushrooms and cook stirring frequently until the mushrooms get soft. I added a little of the sauce at this point and it burned a little, but it ended up giving the mushrooms a nice smokey taste!<\/li>\n
  10. Add back the bell peppers and onions, then the noodles, sauce, tofu, and cashews, and stir all together.<\/li>\n
  11. Top with green onions.<\/li>\n<\/ol>\n