Crispy spicy tofu noodle bowl

Prep 10 min
Total 25 min
Serves 4



180 g
soba noodles, (about two 1-in. bundles)
350 g
tofu, extra firm, cut into 1/2-in. cubes
3 tbsp
2 tbsp
sesame oil, divided
2 tbsp
soy sauce, low-sodium
5 tsp
1 tbsp
1/2 cup
edamame, thawed
mini cucumbers, thinly slice
radishes, thinly slice
green onions, thinly slice


1. 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.

2. 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.

3. 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.

4. Divide noodles and tofu mixture among 4 bowls.

Umami Bomb:
Gochujang, the thick Korean chili paste that gives the Crispy Spicy Tofu 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.


Calories 426, Protein 24 g, Carbohydrates 56 g, Fat 14 g, Fibre 4 g, Sodium 563 mg.
Recipe Collections
Latest Recipes