Spicy Gochujang Noodles

Serves 4

2 tbsp. olive oil

14 oz. (400g) firm tofu, drained & pressed

8 oz. (225g) udon noodles

4 tbsp. gochujang sauce

3 tbsp. hoisin sauce

3 tbsp. lime juice & zest from 1 lime

2 clove garlic, minced, divided

2 tsp. toasted sesame oil

2.7 fl oz. (80ml) water

2 carrots, peeled & thinly sliced

4 baby bok choy, thinly sliced, white & green parts separated

1 tsp. sesame seeds, to garnish

4 green onions, sliced, for garnish

What you need to do

Drain and press the tofu, removing as much water as possible.

Heat 1 tablespoon of olive oil in a skillet over a medium heat. Crumble the tofu directly into the pan and cook for 5-7 minutes until very dry and most of the moisture has gone.

While the tofu is cooking, prepare the udon noodles according to package instructions. Drain and set aside.

Whisk together the gochujang, hoisin sauce, lime juice, zest, 1 clove of minced garlic, sesame oil and water. Set aside.

Heat the remaining tablespoon of olive oil in a large skillet or wok. Add the carrots and white part of the bok choy and cook for 5 minutes, until just tender. Add in the udon noodles, remaining garlic clove, sauce, and green parts of the bok choy and toss, stirring frequently, for 2-3 minutes until the bok choy has wilted.

Garnish with sesame seeds and green onions, and serve immediately.