<TOFU JYAJYA MEN/豆腐のジャージャー麺>
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 10 minutes
300g firm tofu
5 shiitake mushrooms
1 tbsp chopped ginger( 10g)
2 cloves garlic
1 small onion (100g)
1 leek ( 100g)
1 tsp tobanjan paste
1 tbsp Toasted sesame oil
2 servings pre-cooked ramen noodles/ udon noodles/ rice noodles(300g)
1 tsp high heat oil
2 tsp sugar
2 tsp potato starch/ corn starch
2 ½ tsp soy sauce
2 tsp cooking sake
1 ½ tbsp red miso
1 tbsp tenmenjyan/ gochujyan
½ tsp soup stock powder/ bouillon cube
⅓ cup water (70ml)
Topping ( Optional)
chopped spring onion
1.Remove the moisture of tofu as much as possible by squeezing or microwaving it 600w for 3 mins.(watch more on YouTube).
Mince ginger and garlic. Dice shiitake mushrooms and onion into ½ inch cubes. Thinly slice leeks. Mix all the seasoning in a bowl.
2.Cook noodles according to the package instructions if your noodle isn’t pre-cooked. Mine is already cooked, so I don’t show this process in the video.
3. Into the pan, heat 1 tsp of oil over medium heat. Add garlic and ginger. Let it infuse over small heat for 1 min. Add onion, leek and shiitake mushrooms. Bring the heat to high and cook it for 3 mins. Add tobanjan paste and tofu. Continue to cook for another 2 mins .
4. Add all the seasonings listed above. Cook it on medium heat until the sauce is thickened. Off the heat and drizzle toasted sesame oil.
5. In a pan, add toasted sesame oil. Cook noodles until both sides are lightly browned.Add water and close the lid. Steam it for another 1-2 mins.
Open the lid and let the excess water evaporate completely. Transfer to the plate. ( This process is optional)
6. Pour tofu sauce(Step4) on top of the noodle. Garnish your choice of toppings if you like.Toss everything together and enjoy!
If the sauce is not spicy enough, feel free to drizzle chili oil or add more tobanjan paste.
If you don’t have access to noodles , top it on the rice!
I highly recommend enjoying it with some fresh raw vegetables.
Keep the noodles and sauce separately. You can keep the sauce in an air-tight container for up to 4 days in the fridge. 2 weeks in the freezer.