Kimchi Noodles with Tofu
Servings 4
Ingredients
- 1 cup kimchi drained, save the juices
- 12 ounces extra firm tofu pressed
- 1/4 cup soy sauce
- 2 tablespoons dark sesame oil
- 2 tablespoons sugar
- 2 tablespoons Gochujang
- 6 ounces whole wheat linguine or rice noodles
- 1 large carrot julienned
- 1 medium cucumber peeled, seeded, sliced
- 4 ounces snap peas strings removed
- 1 large jalapeno (preferably red) chopped
Instructions
- Drain the kimchee, reserving the brine, and chop the kim chi.
- Dice the tofu and put in a large bowl. Drizzle kim chi brine on the tofu.
- In a cup, whisk the soy sauce, sesame oil, sugar, and Gochujang.
- Cook the noodles, adding the carrots for the last minute to blanch to crisp-tender. Drain and rinse well.
- Add the noodles to the bowl with the kim chee, tofu, cucumber, snap peas and jalapenos. Toss gently and chill until time to serve.