Spicy Gochujang Noodles with Crispy Tofu
A quick and flavorful lunch featuring chewy noodles coated in a savory and spicy gochujang sauce, topped with perfectly pan-fried crispy tofu. This dish delivers a satisfying kick and a delightful textural contrast for a speedy Asian-inspired meal.
Prep Time
30 min
Difficulty
Easy
Servings
2
Calories
550 kcal
Instructions
- 1
Press the tofu to remove excess water, then cut into 1-inch cubes. Toss the tofu cubes with cornstarch until evenly coated.
~5 min - 2
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from pan and set aside.
~10 min - 3
In a large bowl, whisk together soy sauce, gochujang, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger to create the sauce.
~3 min - 4
Cook udon noodles according to package directions in a medium saucepan. Drain and rinse with cold water.
~5 min - 5
Add the cooked udon noodles and crispy tofu to the bowl with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the noodle cooking water.
~2 min - 6
Slice the scallions thinly. Garnish the noodles with sliced scallions and sesame seeds before serving.
Tips
- For extra crispy tofu, ensure it is well-pressed to remove as much moisture as possible before tossing with cornstarch.
- This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the tofu may lose some crispness.
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