Peanut Gochujang Noodle Soup

For the crispy tofu crumbles

1. Crumble tofu into a large bowl and add soy sauce and sesame oil. Toss to coat and combine.
2. Air-fryer, toaster oven or conventional oven: Line the bottom of your air fryer basket or a baking sheet with foil and pour in the tofu crumbles, spreading them into one even layer. Air-fry or bake at 200C for 18-22 minutes, stirring halfway through.
3. Stovetop: Heat 1 tbsp oil in a skillet over medium heat and add tofu crumbles. Fry until golden brown, stirring constantly, about 8-10 minutes.

For the soup

4. In a small bowl combine peanut butter, gochujang, soy sauce and hot water. Stir until smooth.
5. Heat oil in a small saucepan over medium heat. Add green onion whites, mushrooms and garlic and sauté for 2-3 minutes.
6. Pour in water and bring to a simmer. Then lower the heat to medium-low and simmer for 5 minutes.
7. Turn off the heat and allow the broth to stop simmering. Then stir in the peanut gochujang mixture along with sesame oil and most of the green onion greens.
8. Ladle the broth over cooked noodles and top with tofu crumbles, chili crisp and the rest of the green onion.

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