tofu noodles with gochujang sauce

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Umami-flavoured tofu noodles with gochujang sauce cooked with pak choi, sesame seeds, and gochujang paste. It's a quick and easy dinner option.

Prep Time5

Drain tofu30

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Gluten Free, Vegan

Keyword: Gochujang noodles, tofu noodles

Servings:

Calories: 1209kcal

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!