Gochujang Peanut Noodles

Bring a large pot of salted water to a boil for the noodles. Drain the tofu and pat dry with paper towels. Cut into 1 inch cubes. Thinly slice the scallion, keeping the white and greens separate. Peel and mince the garlic. Trim and halve the green beans.

Add the rice noodles to the boiling water, turn off the heat, and stir. Cook, stirring occasionally, until the noodles are tender, about 7 to 8 minutes. Drain and run under cool water to stop the cooking process.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tofu, cut green beans and a pinch of salt and pepper. Cook, tossing occasionally until browned, about 4 to 6 minutes. Transfer to a plate and cover to keep warm until Step 5.

Return the skillet to medium heat with 1 tbsp vegetable oil. Once the oil is hot, add just the scallion whites, minced garlic and cook until fragrant, about 30 seconds. Add the peanut butter, gochujang, tamari, rice vinegar, and ½ cup water. Mix until smooth and cook until the sauce thickens, about 1 to 2 minutes.

Add the cooked rice noodles to the skillet with the gochujang peanut sauce and toss until evenly coated. Cook until heated through, about 2 to 3 minutes.

Divide the gochujang peanut noodles between bowls. Top with scallion greens, crispy tofu, green beans, sesame seeds.