Recipe

Korean-inspired tofu sesame noodles

This Korean-inspired vegetarian noodle recipe features a range of wonderful Asian flavours and ingredients. Whip it up for dinner tonight - it's easy, delicious and full of vegetables

  • 30 mins preparation
  • 20 mins cooking
  • 1 hr marinating
  • Serves 4
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Ingredients

  • 2/3 cup kecap manis (sweet soy sauce)
  • 2 teaspoon mustard powder
  • 2 clove garlic, crushed, plus 2 cloves extra, sliced
  • 300 gram firm tofu, thickly sliced
  • 200 gram sweet potato noodles*
  • 1/4 cup soy sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon sesame oil
  • 2 tablespoon vegetable oil
  • 1 red capsicum, seeded, sliced
  • 2 spring onions, thinly sliced
  • 100 gram shiitake mushrooms, sliced
  • 100 gram baby spinach
  • toasted sesame seeds to serve

Method

  • 1
    Combine kecap manis, mustard powder and garlic with tofu. Marinate for 1 hour.
  • 2
    Soak noodles in cold water for 5 minutes. Add to boiling water and cook for 4-5 minutes. Drain and toss through the soy sauce, sugar and sesame oil.
  • 3
    Heat oil on high and stir-fry capsicum, onion, mushroom and extra garlic for 3-4 minutes until vegetables start to soften. Remove from heat. Toss noodles and spinach through vegetable mixture.
  • 4
    Heat a chargrill pan on high. Cook tofu for 1-2 minutes each side.
  • 5
    Thinly slice tofu, tossing with noodles. Sprinkle over sesame seeds to serve.

Notes

  • Sweet potato noodles – known as japache – are chewy noodles made from sweet potato starch and can be found in Asian stores. You can substitute with vermicelli, soaked in hot water for 5 minutes, then drained well.