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Korean black bean noodles with goji john, roasted tofu, cucumbers, sesame seeds, and fresh boudan noodles
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Today we're making noodles and black bean sauce and it all kicks off with our tofu. Just dice up your tofu
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However you like, we're doing just this really nice, medium style dice
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The glaze is super simple and you could obviously adjust. So we're going to do two tablespoons, Goji John
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I'm going to do roughly a tablespoon of sesame oil and a tablespoon
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rice wine vinegar. Amulcify the two. Now for the fun part, we're going to add the tofu right into the bowl
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and we're going to take our time and make sure we gently toss the tofu in the glaze
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trying not to break the tofu, but at the same time, evenly coating
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Look at that beautiful color. It looks amazing. Now we're going to take our time to gently place the tofu down in nice, even rows
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We want to give tofu room to roast an oven. If we just dump this whole bowl of tofu down We just have like this clump and all the marinade We be on the parchment Tofu in the oven 425
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While the tofu's in the oven, we're gonna get started on our sauce. We're gonna start with mincing our garlic
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Already trimmed off the little stem side. We're just gonna give a light smash
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and start our mincing. garlic nicely minced, not super fine, just right in the middle
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Now we're going to dice our onion. Next, we're going to prep our green zucchini
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We're going to do a medium dice. We're going to cut it into three strips
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Cut that into three. We have a nice dice. I love the green zucchini
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They almost get a little bit like creamy in the sauce. The last ingredient for our sauce is our ginger
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I'm just going to hit that on our micropine grater. Pan on medium heat
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We're going to warm our sesame oil, two tablespoons. And we're going to start with our onion
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We're just looking for the onion to start sweating. releasing some of its natural liquids
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Just going nice and easy. Smells amazing the sesame the onion All right next we gonna add our garlic The onions are about halfway We going to continue to cook In goes our ginger Ginger going to make this whole sauce really pop
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We're going to start with about a half a teaspoon. We could always add, of course, a little bit
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more later in the dish if we need to. We'll have a good feel of the salt level once we get
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the roasted black bean paste going, the water and the sauce starts to simmer
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All right, time for two heaping tablespoons, roasted black bean paste. And we're going to just start sauteing the roasted black bean paste
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So we're going to simmer this just until the zucchini start to become really tender and creamy
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I don't want to cook it so far that they completely break down
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We want to keep a little bit of texture. So rich, so absolutely full of humami
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And the tofu is done. How beautiful it is. Nicely roasted, a little bit of texture still, a little soft and creamy on the inside
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Sauce I pulled off, have water on to cook our noodle. and now we're gonna get started on our cucumber
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I just gonna cut them into fairly thin rounds And then we to cut the rounds into match stick size
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And the cucumber brings a real freshness and a bit of texture to this really rich and creamy dish
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We have our beautiful bundle fresh noodles. I'm just going to gently start to separate it into the water
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Cook, I think the package said five to seven minutes. We're going to start with placing our noodles on the plate
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On top of the noodle goes our roasted black bean sauce
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On top of the black bean sauce, we're going to put our roasted tofu
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Put a good amount of tofu on there. We're going to place our cucumber on top of our tofu
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But just a little sprinkling of sesame seeds and salt right on top of our cucumber
