Soy Milk Bibim Noodles

Slice cucumber and carrot into thin strips.

Blanch the tofu in boiling water, remove excess moisture, and mash it.

Cook the noodles, rinse with cold water, and drain.

Mix soy milk, gochujang (Korean chili paste), soy sauce, vinegar, and sesame oil to make the bibim sauce.

Add the bibim sauce to the noodles, toss well, then top with vegetables and tofu.

Finish by sprinkling sesame seeds on top.