spicy gochujang shredded tofu noodles recipe food blogger ireland. Quick and easy recipe. One pot recipe.
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Spicy Gochujang shredded tofu noodles

Looking for a quick and satisfying one pot meal that’s bursting with flavour and spice? Then hopefully it’s my recipe for Spicy Gochujang Shredded Tofu Noodles. With its bold and tangy sauce, tofu, and noodles, this dish is a delightful fusion of Korean and Asian flavours that will awaken your taste buds. In just 10-15 minutes, you can make this dish using simple ingredients from your store cupboard. Whether you’re a spice lover or prefer a milder kick, this recipe is versatile and can be easily adjusted to suit your preferences. It is a great recipe for an easy weeknight dinner too.

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spicy gochujang shredded tofu noodles recipe food blogger ireland. Quick and easy recipe. One pot recipe.

This Spicy Gochujang Shredded Tofu Noodles recipe is perfect for a first-time Korean cooking experience or for those well-versed in Asian cuisine. The spicy gochujang sauce, a staple in Korean dishes, brings that umami flavour with a hint of sweetness, adding an extra layer of complexity to the dish. It’s an easy recipe that’s ideal for a weeknight dinner when you want something delicious without spending hours in the kitchen. 

To start, make sure you have all the key ingredients to make the dish: you’ll need extra-firm tofu, cooked noodles, and a selection of toppings like spring onions/green onions and sesame seeds for that authentic Korean touch. Head to your nearest Asian supermarket for the best-quality gochujang paste, this is a crucial element for the signature spice in this dish. Cooking this on medium-high heat in a heavy pan ensures that tofu and noodles are perfectly stir-fried, absorbing all the spicy sauce.

Ingredients

  • Olive oil/ vegetable oil
  • 1 tbsp gochujang paste
  • 1 tbsp rice vinegar
  • 1 tbsp sweet soy sauce
  • Juice of 1 lime
  • A splash of water
  • 280g block firm tofu
  • 2 packs straight to wok noodles
  • Sesame seeds and 2 sliced spring onions for serving
  • Optional: natural yoghurt or kewpie mayo to mellow out the flavour if needed

Variations and Substitutions

Here are some variations and substitutions you can try for the Spicy Gochujang Shredded Tofu Noodles recipe:

  1. Vegetables: You can add a variety of vegetables to the dish to make it more colourful and nutritious. Some options include sliced peppers, shredded carrots, mange tout, baby corn, or spinach. Sauté the vegetables with the tofu before adding the sauce and noodles.
  2. Protein alternatives: If you’re not a fan of tofu, you can substitute it with other protein sources such as tempeh or cooked shredded chicken. Adjust the cooking time accordingly based on the protein you choose.
  3. Noodle swap: While the recipe calls for straight-to-wok noodles, you can use other types of noodles as well. Try using udon noodles, rice noodles, ramen noodles or even spaghetti if that’s what you have on hand.
  4. Heat level: If you prefer a milder spice level, reduce the amount of gochujang paste in the sauce. You can also add a bit of honey, maple syrup, cane sugar or brown sugar to balance the heat.
  5. Gluten free option: To make this recipe gluten-free, ensure that the gochujang paste, sweet soy sauce, and noodles you use are gluten free versions. Tamari sauce or gluten free soy sauce can be used as a substitute for sweet soy sauce.
  6. Rice: Substitute the noodles for brown rice or white rice. 
  7. Garnishes: Feel free to get creative with the garnishes. Along with sesame seeds and spring onions, you can sprinkle chopped coriander, crushed peanuts, or a thinly sliced red chilli for extra flavour and texture.
spicy gochujang shredded tofu noodles recipe food blogger ireland. Quick and easy recipe. One pot recipe.

How to make Spicy Gochujang shredded tofu noodles

  1. In a small bowl, whisk together the gochujang paste, rice vinegar, sweet soy sauce, lime juice, and a splash of water. Adjust the water quantity based on your desired consistency (add more for a thinner sauce, less for a thicker sauce).
  2. Drain the extra firm tofu and press it between paper towels to remove excess water. Once drained, using a cheese grater, grate the block tofu into shreds.
  3. Heat a non-stick pan or wok over medium heat. Add a small amount of olive oil and then add the tofu strips. Cook for about 3-5 minutes, stirring occasionally until the tofu is lightly browned and crispy.
  4. Push the tofu to one side of the pan and pour the sauce into the empty space. Allow it to heat up for a few seconds, then stir everything together to coat the tofu evenly. Add the straight-to-wok noodles to the pan and toss them with the tofu and sauce. Continue to stir fry for another 2-3 minutes until the noodles are heated through.
  5. Transfer the spicy gochujang shredded tofu noodles to serving plates or bowls. Sprinkle sesame seeds and sliced spring onions on top for garnish. If desired, you can also serve it with a dollop of natural yoghurt or kewpie mayo to mellow out the spice.

spicy gochujang shredded tofu noodles recipe food blogger ireland. Quick and easy recipe. One pot recipe.

Top tip!

For an extra depth of flavour, you could marinate the tofu in a mixture of the gochujang paste, rice vinegar, and lime juice for about 30 minutes before cooking. This allows the tofu to absorb the flavour of the sauce. If you decide to use this tip, it will increase your preparation time so please take that into consideration.

FAQ

What can I use if I can’t find gochujang paste?

If gochujang paste isn’t available you could try substituting it with a mixture of red chilli paste, soy sauce, sugar, and garlic to achieve a similar spicy-sweet flavour.

Can I make this recipe in advance for a meal prep?

Absolutely! You can prepare the sauce and tofu in advance and store them separately. When you’re ready, simply cook the tofu, noodles and toss everything together with the sauce.

Are there gluten free alternatives for this recipe?

Yes, to make this recipe gluten free, ensure you use a gluten free soy sauce or tamari, and opt for gluten free noodles like rice noodles or an alternative type of gluten free noodles.

Storage, reheating and leftovers

If you have any leftovers of your Spicy Gochujang Shredded Tofu Noodles, here are some tips on storing, reheating, and making the most of them:

  1. Storage: Transfer any remaining noodles to an airtight container and refrigerate them. The noodles can typically be stored for up to 3 days in the fridge.
  2. Reheating: When you’re ready to enjoy your leftovers, there are a couple of reheating options available. You can either reheat the noodles in a pan on the hob or use a microwave. If reheating on the hob, add a small amount of oil to a pan and heat the noodles over medium heat until warmed through, stirring occasionally. In the microwave, place the noodles in a microwave-safe dish, cover with a microwave-safe lid or cling film, and heat in intervals of 30 seconds, stirring in between until heated thoroughly.
  3. Refreshing the flavour: Leftover noodles might lose some of their vibrant flavours over time. To refresh the dish, you can add a splash of soy sauce, lime juice, or little a bit more of the gochujang paste to reinvigorate the flavours before reheating.
  4. Making it a meal: To transform your leftovers into a complete meal, you can pair the reheated noodles with fresh vegetables, some extra protein, or even top with a fried egg. Sautéed vegetables and a sprinkle of sesame seeds can take your leftovers to the next level.

Let me know in the comments if you make this recipe! I’d love to know your thoughts! You can also connect with me on instagram or get in touch with me here.

 

Spicy Gochujang shredded tofu noodles

Looking for a quick and satisfying one pot meal that's bursting with flavour and spice? Then hopefully it's my recipe for Spicy Gochujang Shredded Tofu Noodles. With its bold and tangy sauce, tofu, and noodles, this dish is a delightful fusion of Korean and Asian flavours that will awaken your taste buds. In just 10-15 minutes, you can make this dish using simple ingredients from your store cupboard. Whether you're a spice lover or prefer a milder kick, this recipe is versatile and can be easily adjusted to suit your preferences. 
Course dinner, lunch, Main Course
Cuisine asian, Korean
Keyword one pan, one pot, Quick & Easy, Quick Meal, Spicy, vegan, vegetarian, Warm
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 2
Calories 140kcal
Author Karolyn

Ingredients

  • 1 tbsp gochujang paste
  • 1 tbsp rice vinegar
  • 1 tbsp sweet soy sauce
  • 1 lime juice of
  • 280 g block of tofu
  • 2 packs straight to wok noodles
  • 2 spring onions sliced, to serve
  • natural yoghurt or kewpie mayo optional

Instructions

  • In a small bowl, whisk together the gochujang paste, rice vinegar, sweet soy sauce, lime juice, and a splash of water. Adjust the water quantity based on your desired consistency (add more for a thinner sauce, less for a thicker sauce).
  • Drain the tofu and press it between paper towels to remove excess moisture. Once drained, using a cheese grater, grate the block tofu into shreds.
  • Heat a non-stick pan or wok over medium heat. Add a small amount of oil and then add the tofu strips. Cook for about 3-5 minutes, stirring occasionally until the tofu is lightly browned and crispy.
  • Push the tofu to one side of the pan and pour the sauce into the empty space. Allow it to heat up for a few seconds, then stir everything together to coat the tofu evenly. Add the straight-to-wok noodles to the pan and toss them with the tofu and sauce. Continue cooking for another 2-3 minutes until the noodles are heated through.
  • Transfer the spicy gochujang shredded tofu noodles to serving plates or bowls. Sprinkle sesame seeds and sliced spring onions on top for garnish. If desired, you can also serve it with a dollop of natural yoghurt or kewpie mayo to mellow out the spice.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 313mg | Fiber: 1g | Sugar: 10g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg

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