My tahini obsession continues with my latest creation: my Spicy Tofu Tahini Noodles. These noodles are a little creamy, a little spicy (or a lot spicy, if you want them to be!) and are loaded with tons of veggies and baked tofu. Plus, they're totally vegan, refined sugar-free, and can easily be made gluten-free, too! This is not-your-traditional noodle dish, but I promise, you're going to love it!
Ingredients
For the Sauce
- 1 ½ Tablespoons Tahini
- 1 Teaspoon Maple Syrup
- 3 Tablespoons Soy Sauce
- ½ Lime juiced
- ½ Teaspoon Rice Wine Vinegar
- 1 Teaspoon Vegan Fish Sauce
- 1 ½ Tablespoons Gochujang
- ⅓ Cup + 1 Teaspoon Coconut Milk
- 1 Teaspoon Garlic Achaar
- ⅛ Teaspoon Sesame Oil
- Black Pepper to taste
For the Noodles
- 1 Package Udon Noodles
- 1 Large Carrot peeled into ribbons
- 1 Package Shiitake Mushrooms about 1/2 oz
- 1 Package Green Beans chopped
- ¼ Onion diced
- 3 Tablespoons Vegan Butter
- 1 ½ Tablespoons Gochujang
- Salt and Pepper to taste
For the Tofu
- 1 Block Extra-Firm Tofu cut into cubes
- Salt and Pepper to taste
- Crushed Red Pepper to taste (optional)
Garnishes
- Green Onion diced
- Sesame Seeds
Instructions
- Start by preparing the tofu. Preheat your oven to 425 F and line a baking sheet with parchment.
- Cut your tofu into cubes and line on the baking sheet. Toss with salt, pepper, and crushed red pepper (if desired) and bake for 25-30 minutes, flipping halfway through.
- While the tofu is baking, prepare the sauce. Mix all of the sauce ingredients together in a small bowl, until fully combined. Depending on the thickness of your tahini, you may require more coconut milk to thin it out. I use a rather liquidy tahini, but if yours is thicker, you can add in milk 1 tsp at a time until it reaches your desired consistency.
- Next, prepare the vegetables. Remove the ends from your green beans and chop in half. Set aside in a small bowl. Peel your carrot into ribbons and place them in another bowl. Finally, prepare your shiitake mushrooms by removing the stems and chopping the caps in half (note: you can discard the stems or fry them in a little butter at the very end!)
- Heat a pan on the stove and melt the butter, being careful not to brown it. Add in your onion, green beans, and mushrooms, and cook for about 3 minutes, moving constantly. Cover with the lid, and cook for another 2 minutes.
- Next, add in the carrots and cook for another 2-3 minutes.
- Once your vegetables are fully cooked, season generously with salt, pepper, and gochujang. You can vary the amount of gochujang depending on your spice preference.
- Finally, prepare your noodles according to the package; udon noodles cook fairly quickly, within 2-3 minutes. Once cooked, strain the water from them and add them to the pan with the vegetables.
- Add your tofu to the pan and then pour the sauce over the noodles, veggies, and tofu, making sure everything is evenly coated.
- Garnish with green onion and sesame seeds, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
