Butter garlic gochujang noodles with tofu, broccoli, and mushrooms

I make this by feel, so there aren’t fixed measurements. The sauce is butter, garlic, gochujang, soy sauce, a little honey or maple syrup, and lemon juice. Add each to taste.

Method

1. Cook the noodles and save a little of the cooking water.
2. Cook the tofu until it has some color. Cook the mushrooms and broccoli until they’re as tender as you like.
3. Lower the heat, melt the butter, and cook the garlic briefly. Stir in the gochujang, soy sauce, honey or maple syrup, and lemon juice, then loosen the sauce with a splash of noodle water.
4. Toss in the noodles, tofu, and vegetables. Taste and add more gochujang for heat, soy sauce for saltiness, honey or maple syrup for sweetness, or lemon juice for brightness. Use more noodle water if the sauce is too thick.
5. Top with sliced green onions and sesame seeds.

Notes

The balance changes each time. That’s part of why I like making it.