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


  • 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.

Nutrition (per serving)

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


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.