Crispy And Spicy Tofu Noodle Bowl


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Crispy And Spicy Tofu Noodle Bowl

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

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.

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.

Find more of our best meat-free recipes, including our Vegetarian Baked Beans and Vegetarian Cottage Pie.