Spicy sesame mushroom noodles

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 10 ounces whole-wheat noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 2 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 2 teaspoons toasted sesame oil into a smooth sauce. Pat 16 ounces extra-firm tofu, pressed and crumbled thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it is crisp and browned on at least two sides; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 12 ounces mixed mushrooms, sliced and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Divide Spicy sesame mushroom noodles among four bowls and finish with 2 teaspoons toasted sesame seeds.