- Preheat the oven to 425˚F and line a baking sheet with foil. Toss the tofu with salt, pepper, and red pepper flakes. Bake them in the oven for 25-30 minutes. Flip them halfway through cooking, then remove them from the oven.
- Cook the udon according to the package directions. Drain and set aside.
- In a bowl, combine the tahini, maple syrup, Kikkoman soy sauce, Dynasty Hoisin Sauce, lime juice, Nishiki rice vinegar, Dynasty fish sauce, gochujang, coconut milk, minced garlic, and sesame oil in a bowl. Thin with more coconut milk if necessary, then set aside.
- Heat a pan over medium heat. Add in the butter and allow it to melt. Mix in the shiitake mushrooms, green beans, and onion. Saute for about 3 minutes, then cover, then pan and cook for another 2 minutes. Add in the carrots and cook for 2 minutes. Season the vegetables with salt, pepper, and gochujang.
- Add the tofu, udon, and prepared sauce to the pan of vegetables. Toss until everything is well coated in the sauce. Top with sesame seeds and green onion. Enjoy!
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