Servings:
Ingredients
Oven-baked Tofu (optional) *
- 454 g extra firm tofu 1 pound (weight before drained)
- 1/2 tsp salt
- 1/2 tsp black pepper
Bibim Men Sauce (start here if you skip oven-baked tofu above)
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1 tsp garlic paste
- 1/2 tsp gochugaru
The Rest
- 227 g dried somen noodles I used 1 package [8.8 oz/250g] *
Toppings
- 125 g English cucumber julienned
- Vegan kimchi *
- Shredded/teared Korean seaweed gim or Japanese nori gim or Japanese nori
- Toasted sesame seeds
- Toasted sesame oil
- A few slices oven-baked tofu optional. see the recipe above
Instructions
- Place an unpacked and drained tofu block on a shallow bowl or plate. Put heavy weight (such as large canned item) on top. Let it stand for 15-20 minutes to drain excess water.
- Meanwhile, preheat the oven at 400 °F (205 °C.)
- When it’s drained, cut the block in half then slice into 1/2-inch thickness. Place them on parchment lined baking sheet (or any non-stick surface) in a single layer. Seasoned with salt and black pepper on both sides (1/4 tsp salt & 1/4 tsp black pepper on each side.) Bake them for 25-30 minutes on one side then flip and bake another 10-15 minutes until crispy and golden brown. Take them out and set aside.
- In a large pot, start boiling water for cooking somen noodles.
- Meanwhile, prepare the sauce. Combine all the sauce ingredients (gochujang, soy sauce, rice vinegar, sugar, toasted sesame oil, toasted sesame seeds, garlic paste, and gochugaru) in a large prep bowl. Mix until well combined. Set aside.
- Once the water is boiling, cook somen noodles for 2 minutes (or follow the instructions on the package.) Use a colander to drain. Rinse the noodles under running water to remove the starch. Shake off the excess water.
- Add the well-drained somen noodles to the bowl of sauce mixture. Toss them together until the noodles are well coated with the sauce.
- Serve immediately with the toppings: Julienned English cucumber, vegan kimchi, extra toasted sesame seeds & toasted sesame oil, and oven-baked tofu (optional.)
Notes
- Oven-baked tofu is an optional topping for an additional protein component. To make without it, skip to “Bibim Men Sauce” section of the ingredients list. Also, skip Step 1 to 3 and start at Step 4.
- Dried somen noodles for 1 serving is about 4 oz/113 g. That said, I used one whole package (8.8 oz/250g) which is slightly over the suggested servings. It still works with the given amount of the sauce recipe.
- Be sure to look for vegan kimchi. Many kimchi sold in stores may contain some animal ingredients! I’d recommend “traditional” type vegan kimchi made with napa cabbage, not sauerkraut kind.
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