Creamy Gochujang Noodles

• 75 g dry rice noodles — Dry rice noodles
• 180 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 100 g unsweetened soy milk — Unsweetened soy milk
• 18 g natural peanut butter — Natural peanut butter
• 18 g gochujang — Gochujang
• 60 g baby spinach — Raw baby spinach
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 12 g fresh lime juice — Fresh lime juice
• 4 g garlic, grated — Raw garlic
• 5 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion

Method

1. 1Soften the noodlesCover rice noodles with freshly boiled water for 5 minutes until flexible but still chewy, then drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Reserve 60 g soaking water in a clean containerReserve 60 g soaking water in a clean container so it stays separate for the later step.Look for: Noodles bend easily but retain a firm center.Safety: Handle boiling water carefully and drain into a stable sink.
3. 3Brown the tofuHeat oil in a wide skillet over medium-high. Cook tofu for 6 minutes, turning until at least three sides are golden.6 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Transfer it to a clean plateTransfer it to a clean plate, using a clean plate or bowl for cooked food.Look for: Tofu has dry golden faces and releases from the pan without tearing.Safety: Use long tongs to avoid oil splatter.
5. 5Make the creamy sauceReduce heat to medium. Add soy milk, peanut butter, gochujang, soy, garlic, and 40 g reserved water.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Declare peanut and soy allergens and do not boil soy milk violently.
6. 6Simmer 2 minutesSimmer 2 minutes. Add spinach and stir until wilted.3 minLook for: Sauce is smooth, gently bubbling, and coats the back of a spoon.
7. 7Toss and finishReturn the browned tofu and add the noodles; toss for 2 minutes, adding the remaining reserved water 10 g at a time until glossy and steaming.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Serve hot or refrigerate within 2 hours.
8. 8Remove from heatRemove from heat, fold in lime, and top with scallion.Look for: Noodles are tender and evenly coated, the tofu is hot through, and no sauce puddle remains.