Description
Crispy marinated tofu and tender noodles tossed in a flavorful gochujang sauce with vibrant vegetables. A quick, easy, and delicious vegan meal!
Ingredients
Scale
- 1 block (14-16 oz) firm or extra-firm tofu, pressed
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
- 8 oz dried noodles (udon, soba, or spaghetti work well)
- Water, for boiling
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (or honey)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons water (or more, to adjust consistency)
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1/2 cup chopped green onions
- 1 cup spinach or other leafy greens
- Sesame seeds
- Chopped peanuts or cashews
- Kimchi (optional)
Instructions
- Press the Tofu: Wrap the tofu block in several layers of paper towels and place a heavy object on top. Press for at least 30 minutes, or up to an hour.
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, gochujang, maple syrup (or honey), sesame oil, garlic powder, and black pepper.
- Cut the Tofu: Cut the pressed tofu into bite-sized cubes (1/2-inch to 3/4-inch).
- Marinate the Tofu: Add the tofu cubes to the marinade and toss to coat evenly. Marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Cook the Noodles: Cook the noodles according to package directions. Salt the water generously.
- Drain and Rinse Noodles: Drain the noodles immediately. Rinse under cold water to stop cooking and prevent sticking.
- Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook the Tofu: Add the marinated tofu to the hot skillet in a single layer. Avoid overcrowding.
- Brown the Tofu: Cook the tofu for about 5-7 minutes per side, or until golden brown and crispy. Flip carefully. Remove from pan and set aside.
- Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, gochujang, rice vinegar, sesame oil, maple syrup (or honey), minced garlic, grated ginger, and red pepper flakes (if using).
- Adjust Sauce Consistency: Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Taste and Adjust Sauce: Taste the sauce and adjust seasonings as needed.
- Sauté Vegetables: In the same skillet, heat a little more vegetable oil over medium heat.
- Add Carrots and Bell Peppers: Add the sliced carrots and bell peppers to the skillet and sauté for about 3-5 minutes, or until they start to soften.
- Add Mushrooms: Add the sliced mushrooms to the skillet and sauté for another 3-5 minutes, or until they are tender and slightly browned.
- Add Green Onions and Spinach: Add the chopped green onions and spinach (or other leafy greens) to the skillet and cook until the spinach wilts, about 1-2 minutes.
- Combine Noodles and Vegetables: Add the cooked noodles to the skillet with the sautéed vegetables.
- Pour in the Sauce: Pour the prepared sauce over the noodles and vegetables.
- Toss to Coat: Toss everything together until the noodles and vegetables are evenly coated in the sauce.
- Add the Tofu: Gently fold in the cooked tofu, being careful not to break it apart.
- Heat Through: Cook for another 1-2 minutes, or until everything is heated through.
- Serve Immediately: Serve the Spicy Korean Tofu Noodles immediately.
- Garnish (Optional): Garnish with sesame seeds, chopped peanuts or cashews, and kimchi (if desired).
Notes
- Pressing the tofu is crucial for a crispy texture. Don’t skip this step!
- Marinating the tofu longer will result in a more flavorful dish.
- Adjust the amount of gochujang and red pepper flakes to your spice preference.
- Any type of noodle can be used, but udon, soba, or spaghetti work well.
- Feel free to substitute other vegetables based on your preference and what you have on hand.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes