Korean · Dinner
Spicy Tofu Noodle Toss
Chewy wheat noodles tossed with pan-fried tofu in a gochujang-based sauce sharpened with garlic, soy sauce and rice vinegar. Sesame oil, scallion and toasted sesame seeds finish the bowl, balancing heat, savoury depth and subtle sweetness in a quick Korean-style stir-fry.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
520Calories
22.4gProtein
19.8gFat
66.3gCarbs
10.8gSugar
4.9gFiber
1580mgSodium
0mgChol
2.9gSat Fat
420mgPotassium
180mgCalcium
4.2mgIron
0mcgVitamin B12
6mgVitamin C
vegetarian
vegan
spice-route
thirty-min-meals
vegan
Instructions
1
Prep
Press the tofu between paper towels for 5 minutes to remove excess moisture. Mince the garlic and slice the scallion.
2
Boil
Cook the wheat noodles in boiling water over high heat for 6–8 minutes until tender, then drain and rinse briefly under cold water.
3
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat. Fry the tofu for 5–6 minutes, turning occasionally, until golden and crisp on most sides.
4
Build
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the gochujang, soy sauce, rice vinegar, sugar and sesame oil; cook for 1 minute until the sauce coats the tofu.
5
Toss
Add the noodles and toss over medium heat for 1–2 minutes until coated and heated through.
6
Plate
Transfer to a bowl and finish with the sliced scallion, toasted sesame seeds and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 5.2 oz150g dry wheat noodles
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp gochugaru
