Spicy Tofu Pasta Salad

Gochujang Pasta

• 1 tablespoon Gochujang
  
• 3 teaspoons Sesame oil
  
• 1.75 cups All purpose flour
  
• 5 Egg yolks
  
• 1 Egg
  
• 1-2 tablespoons water
  

1. Separate the yolks from the egg whites. Add sesame oil to the egg yolks, and whisk together.
2. Measure out the flour into the bowl of a stand mixer with a dough hook attached (or mix by hand on a silpat). Create a well in the center of the flour and pour in the egg mixture. Mix on medium speed until a dough forms.
3. Water can be added 1 tbsp at a time during the kneading to ensure that just enough liquid is added to form a malleable dough, but not so much that it becomes sticky.
4. Once the dough comes together on the hook, transfer the dough to a floured silpat. Knead the dough for a few minutes until it can spring back into place.
5. Wrap the dough in plastic wrap and store in the refrigerator for at least 30 min. or up to 2 days.
6. Unwrap the refrigerated dough onto a floured silpat. Lightly coat the dough with flour. Using a bench cutter, separate the dough into four squares.
7. Roll out each square of dough to about 5 mm., and cut into the desired shape.
8. Boil pasta for 2 min., or until the noodles begin to float. Strain the noodles and run cold water over them to stop the cooking process.
9. Add a small amount of sesame oil and a spoonful of the marinade (see below) to coat the noodles.

Marinated Tofu

• 794 grams Firm tofu
  
• 2 tablespoons Sesame oil
  
• 1/4 cup Soy sauce
  
• 2 tablespoons Sugar
  
• 2 tablespoons Rice wine vinegar
  
• 5 pieces Ginger
  
• 2 teaspoons Red pepper
  
• 4 Green onions
  
• 1 handful White sesame seeds
  
• 2 pieces Garlic
  

1. Peel and grate the fresh ginger; chop the green onions; and mince the garlic.
2. Combine soy sauce, sesame oil, sugar, rice wine vinegar, ginger, red pepper, green onions, and garlic.
3. Marinate both sides of the tofu blocks for 5 min.
4. Lightly coat a pan with sesame oil, and saute each side of the tofu blocks for 2 minutes. Then, slice the tofu into cubes.
5. Thinly slice green onions lengthwise and cut into 2-inch pieces.
6. Combine the pasta and tofu, and garnish with green onions and sesame seeds.