Crispy And Spicy Tofu Noodle Bowl
50
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
Gochujang–a traditional Korean condiment–adds a spicy twist to this soba noodle dish.
Ingredients
180 g soba noodles, (about two 1-in. bundles)
350 g tofu, extra firm, cut into 1/2-in. cubes
pepper
3 tbsp cornstarch
2 tbsp sesame oil, divided
2 tbsp soy sauce, low-sodium
5 tsp honey
1 tbsp gochujang
1/2 cup edamame, thawed
3 mini cucumbers, thinly slice
6 radishes, thinly slice
2 green onions, thinly slice
Instructions
Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, 4 min. Drain, then soak noodles in cold water.
Pat tofu dry with paper towels. Season with pepper and toss with cornstarch in a medium bowl. Heat a large non-stick frying pan over medium-high. Add 1 tbsp sesame oil, then tofu. Cook, turning cubes occasionally, until crispy and golden- brown, 5 to 7 min. Transfer to a paper-towel-lined plate.
Stir vinegar with soy sauce, honey, gochujang and remaining sesame oil in a large bowl. Drain noodles and toss with vinegar mixture. Add edamame, cucumbers, radishes, green onions and tofu until combined.
Divide noodles and tofu mixture among 4 bowls.
Kitchen tip
Gochujang, the thick Korean chili paste that gives this noodle bowl its piquant kick, is made from chili peppers, sticky rice and fermented soybeans. It adds a smoky, spicy depth of flavour to marinades, stews and soups. Thinned with a bit of rice vinegar and sugar, it also makes a pungent dipping sauce.
Nutrition (per serving)
Calories 426, Protein 24g, Carbohydrates 56g, Fat 14g, Fibre 4g, Sodium 563mg.