Korean Noodle Bowl with Tofu

Method

1. Start by cutting your pressed tofu into 1-2 inch cubes.Next, you can either air fry or pan-fry your tofu.Air Fry: 400F for 12-15 minutes, shaking halfway until crisp and golden brown. Pan-Fry: Cook over medium heat in a large saucepan with sesame oil until crisp and golden brown.
2. While your tofu cooks, cook your stir fry vegetables. Cook them in a large saucepan for 8-10 minutes with a touch of oil until cooked through.
3. Whisk your sauce ingredients in a small bowl and set aside.
4. Cook your sweet potato noodles to package instructions. Once they are finished cooking, rinse with cold water and set aside in the pot, stirring in a dash of sesame oil to prevent sticking.
5. In a large saucepan over medium heat, add your cooked tofu. Add 1/2 of the sauce to the pan (saving the other 1/2 for topping the noodles). Stir until the tofu is evenly coated with the sauce. Let the tofu caramelize on one side for 2-3 minutes, untouched. Flip the tofu. It should start to get a caramelized sear from the sauce. Cook for another few minutes, careful not to let it burn, until the tofu is caramelized to your liking.
6. Toss your noodles with the extra sauce.Assemble your bowl with the sweet potato noodles, Korean tofu, stir fried veggies.Top with chopped green onion, red pepper flakes, cilantro, and/or sesame seeds. Enjoy!