Crispy spicy tofu noodle bowl



10 min


25 min



Crispy spicy tofu noodle bowl

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.


  • 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


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.

Nutrition (per serving)

  • Calories
  • 426,
  • Protein
  • 24 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 14 g,
  • Fibre
  • 4 g,
  • Sodium
  • 563 mg.

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.