Gochujang Tofu with Soba Noodles | For Gochujang Beginners

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

soba noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti is a more accessible pasta option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral flavor alternative.

Remove tofu from packaging and pat dry any excess liquid.

Wrap the tofu block in paper towels or a clean tea towel and place something heavy on top; leave to press for at least 15 minutes.

Cut the 450 gram block of tofu into 3 cm cubes.

Lightly salt the tofu cubes.

In a small mixing bowl, combine 2 tablespoons of gochujang, 0.5 tablespoon of tomato sauce, 2 tablespoons of soy sauce, 1 tablespoon of water, 1 clove of minced garlic, and 2 tablespoons of honey or rice malt; mix well.

Coat the tofu cubes with half of the gochujang marinade and set aside.

Julienne cucumber and carrot, and chop spring onion.

Cook soba noodles according to package instructions; pour 0.5 cup of cold water to bring the temperature down when boiling, then run cold water over the noodles to wash off starch.

Use 0.5 tablespoon of oil to prevent noodles from sticking.

Thread the tofu cubes on skewers.

Heat oil in a pan over medium-high heat and gently add the tofu cubes; cook for 2-3 minutes on each side until golden brown.

Season tofu with salt and pepper to taste and pour over the remainder of the gochujang sauce after removing from heat.

Assemble the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens