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Tahini Tofu Noodles


1 Hour

  • 1 block extra firm tofu, cut into cubes, salt, and pepper to taste, a pinch of red pepper flakes
  • 1 package of J-Basket udon noodles
  • 1 ½ Tbsp. tahini
  • 1 tsp. maple syrup
  • 2 Tbsp. Kikkoman soy sauce
  • 1 Tbsp. Dynasty Hoisin Sauce
  • juice from ½ a lime
  • ½ tsp. Nishiki rice vinegar
  • 1 tsp. Dynasty fish sauce
  • 1 ½ Tbsp. gochujang
  • ⅓ cup and 1 tsp. J-Basket coconut milk
  • 1 tsp. minced garlic
  • ⅛ tsp. Dynasty sesame oil
  • 3 Tbsp. butter
  • 1 package of shiitake mushrooms, stems removed and cut in half
  • 1 package of green beans, trimmed and cut in half
  • ¼ onion, diced
  • large carrot, peeled into ribbons
  • 1 ½ Tbsp. gochujang
  • J-Basket roasted sesame seeds, for garnish
  • sliced green onions for garnish
  1. 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.
  2. Cook the udon according to the package directions. Drain and set aside.
  3. 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.
  4. 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.
  5. 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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Dish Type / Ethnic Cuisine
Main Dish