Quick Tofu noodles with gochujang sauce
Umami-flavoured tofu noodles with gochujang sauce cooked with pak choi, sesame seeds, and gochujang paste. It’s a quick and easy dinner option
Are you looking to make a tasty, yet simple vegan meal? Try this quick and easy recipe for delicious tofu noodles with gochujang sauce. This dish is full of flavour and perfect for a weeknight meal. In just a few easy steps, you can have a savoury, healthy dish that is sure to satisfy your taste buds and leave you feeling satisfied.
This recipe is perfect for someone looking to whip up a meal with minimal effort and maximum taste. The gochujang sauce adds a unique, spicy twist to the tofu noodles, creating a delicious combination of flavours that will make your mouth water. So, if you’re looking for a delicious vegan meal that doesn’t take much time or effort, try this quick and easy recipe for delicious tofu noodles with gochujang sauce.
What is Gochujang Sauce?
Gochujang sauce is a savoury, spicy Korean chilli paste that is traditionally made with red chilli peppers, fermented soybeans, and a little bit of vinegar. The red chilli peppers give the sauce a bright, vibrant red colour, while the fermented soybeans give it an earthy aroma and savoury flavour. The vinegar is what gives the sauce its spicy kick, while also adding a bit of sweetness to balance it out.
As a fermented food, gochujang sauce can have a strong, pungent smell. Its strong aroma is a result of the fermentation process and is something that is typically reduced once the sauce is bottled and sold. While gochujang sauce is commonly used as a condiment, it also makes a great, spicy sauce for a variety of cooking.
Serving Suggestions
This recipe is the perfect quick and easy vegan meal for any day of the week. It’s easy to make and requires few ingredients, meaning you can whip it up in no time. Plus, it’s a healthy, savoury dish that is packed with protein and nutrients, making it the perfect wholesome meal.
Here are a few serving suggestions:
- You can swap the noodles with a side of brown rice or quinoa, for a change.
- For a light, yet filling meal, serve the tofu noodles with a side salad or steamed vegetables
- . If you’re craving something sweet, try serving the tofu noodles with sweet chilli to balance out the flavours.
What you’ll need:
- Tofu: I used extra firm tofu to get a good chewy texture. Extra firm tofu has less water than firm tofu making it easier to fry.
- Garlic cloves: I always use extra garlic flavour in my cooking, I used six garlic cloves for this recipe, feel free to use half of that.
- Gochujang paste: I used the Haechancle medium hot chilli pepper paste, I usually get it at my local supermarket but you can also get it on amazon.
- Sesame seed oil: I used this oil as part of the seasoning to add flavour to the noodles.
- Soy sauce: I used the Lee Kum Kee Premium dark soy sauce to darken the tofu and to add more umami flavour.
- Pak choi: You can also use broccoli or spring onions
- Rice noodles: I used mama’s gluten-free instant rice noodles
- Corn flour: To dry out the excess water from the tofu
- Chilli: To add heat and flavour
- Sesame seeds: To garnish the noodles
This tofu noodles with gochujang sauce recipe are perfect for a quick, healthy meal that will leave you feeling satisfied and full. This recipe is great for anyone looking for a quick and easy vegan meal that doesn’t take much time or effort. So, if you want to make a quick and easy vegan meal, try this recipe for tofu noodles with gochujang sauce.
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tofu noodles with gochujang sauce
Ingredients
- 300 g Firm tofu
- 4-6 garlic cloves crushed
- 1 tbsp Gochujung paste
- ¼ cup soy sauce
- 2 Pak choi chopped
- 125 g rice noodles
- 2 tbsp corn flour
- 1 chilli chopped
- 2 tbsp sesame seed oil
- 1 tbsp Sesame seeds
Instructions
- Remove the tofu from its package. Wrap a tofu block in a tea towel. Top with a wooden chopping board and anything heavy, such as a pan of water or a pestle and mortar. Drain the tofu until it is firm enough to handle
- Pour boiling water into a large bowl, then add rice noodles. Swish the noodles around briefly to separate them. Soak the noodles for 5 minutes*, or until they are tender but still firm and chewy. Set aside.
- After draining the tofu, cut it into small squares and place it in a medium-sized bowl, add corn flour and paprika to coat the tofu.
- In a medium saucepan, heat sesame seed oil or vegetable oil over medium-high heat. When the oil is hot, add the tofu and brown it on all sides. Meanwhile, in a small mixing bowl, combine the gochujang paste, soy sauce, and sesame seeds. Remove the tofu from the heat and set it aside.
- In a large wok, heat the sesame seed oil. Cook the pak choi stalks for about 1 minute after the oil reaches a medium-high temperature. Cook until the stalks are tender, stirring constantly.
- Combine the tofu and sauce in a mixing bowl. Then add the pak choi leaves and mix well. Remove the pan from the heat. Arrange the noodles in a plate, then serve with tofu. Enjoy!
