Rice Noodles with Crispy Tofu in Honey Gochujang Glaze, Stir-Fried Brussels Sprouts and Quick Pickled Cucumber

Instructions

1. 1

   1. Place the pressed firm tofu on a cutting board and cut it into medium cubes. Pat it dry, toss it with the cornstarch until evenly coated, and set aside.

2. 2

   2. In a bowl, mix 30 ml (2 tbsp) soy sauce, the gochujang, honey, 45 ml (3 tbsp) water, 2 minced garlic cloves, the grated ginger, and the sesame oil to make the glaze.

3. 3

   3. In another bowl, combine the cucumber with 60 ml (1/4 cup) rice vinegar, the sugar, and a small pinch of the scallions. Stir and let it pickle while you cook the rest.

4. 4

   4. Cook the rice noodles according to the package directions until tender. As a guide, soak them in very hot, not boiling, water for 6 to 8 minutes. Drain, briefly rinse with cold water, and toss with 15 ml (1 tbsp) vegetable oil so they do not stick.

5. 5

   5. Heat a large skillet or wok over medium-high heat. Add 30 ml (2 tbsp) vegetable oil and brown the tofu for 6 to 8 minutes, turning until crisp on several sides. Transfer it to a plate.

6. 6

   6. In the same skillet, add the Brussels sprouts and stir-fry for 4 to 5 minutes until browned at the edges and tender but still vibrant. Add 1 minced garlic clove and cook for 30 seconds more.

7. 7

   7. Return the tofu to the skillet with the Brussels sprouts. Pour in the gochujang glaze and cook for 1 to 2 minutes, stirring, until slightly thickened and coating the tofu.

8. 8

   8. Add the rice noodles and the remaining 30 ml (2 tbsp) soy sauce. Toss with tongs for 1 to 2 minutes to combine the sauce without breaking the noodles too much.

9. 9

   9. Divide the noodles with tofu and Brussels sprouts among plates or bowls. Lightly drain the pickled cucumber and arrange it on the side or over the top.

10. 10

    10. Finish with the remaining scallions and the toasted sesame seeds. Serve immediately. If you want to keep the tofu warm while finishing the other steps, you may hold it in a 250°F (120°C) oven.