Gochujang Glazed Sweet Potato Noodles with Crispy Tofu

Instructions

1. 1

   Rinse the sweet potato noodles under cold water and drain well. Set aside.

   ~2 min
2. 2

   Press the firm tofu to remove excess water. Cut the tofu into 1-inch cubes.

   ~5 min
3. 3

   In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them get crispy.

   ~3 min
4. 4

   Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the coated tofu in a single layer and cook for 4-5 minutes per side, until golden brown and crispy. Remove tofu from the pan and set aside.

   ~15 min
5. 5

   In a separate mixing bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the glaze.

   ~3 min
6. 6

   Add the remaining 2 tablespoons of vegetable oil to the same frying pan used for the tofu. Add the sweet potato noodles and stir-fry for 2-3 minutes until heated through.

   ~5 min
7. 7

   Pour the gochujang glaze over the noodles. Stir well to coat the noodles evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

   ~5 min
8. 8

   Return the crispy tofu to the pan with the noodles. Gently toss to combine.

   ~1 min
9. 9

   Serve immediately, garnished with chopped green onions and sesame seeds.