Spicy Korean Noodles & Tofu Meatballs
Ingredients
Tofu Meatballs
-
7
ounces
extra firm tofu
-
1¼
cups
panko breadcrumbs
-
½
cup
chopped walnuts
-
½
cup
diced onion
-
2
cloves
garlic
-
1½
teaspoons
freshly grated ginger
-
2
tablespoons
unflavored soy or almond milk
-
2
tablespoons
soy sauce
-
2
tablespoons
rice vinegar
-
½
teaspoon
liquid smoke
-
1
tablespoon
ground flaxseed
-
1
teaspoon
black pepper
Noodles
-
6
ounces
dried udon noodles
-
¼ to ⅓
cup
gochujang
-
1½
tablespoons
maple syrup or agave syrup
-
1
teaspoon
toasted sesame oil
-
1
clove
garlic
For Serving
-
3
scallions
chopped
-
to taste
toasted sesame seeds
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- In a food processor, combine tofu, panko breadcrumbs, walnuts, onion, garlic, ginger, milk, soy sauce, vinegar, liquid smoke, flaxseed, and black pepper. Pulse until well mixed.
- Roll the mixture into 1 to 1½ inch balls and place them on the baking sheet. Lightly oil the meatballs.
- Bake the meatballs for 30 minutes, turning halfway through until lightly browned.
- Boil water in a large pot and cook the udon noodles according to package directions until al dente. Reserve ½ cup of cooking water before draining.
- In a bowl, whisk the reserved water with gochujang, maple syrup or agave, sesame oil, and garlic.
- Add the baked meatballs to the pot with the noodles and pour the sauce over them. Mix until coated.
- Serve the noodles and meatballs on plates, garnished with scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
3-4
Calories
574
Total fat
20g
Total carbohydrates
81g
Total protein
23g
Sodium
1592mg
Cholesterol
0mg
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