If you’re craving bold, spicy noodles with just the right touch of sweetness, these gochujang noodles with crispy tofu, ready in 35 minutes, are perfect for a quick weeknight dinner. It’s one of my favorite meals because it’s reliably easy and delicious. Plus, it’s a great way to use up veggies you have on hand.
When I came home from our village shop with an armload of sale-priced udon noodles, it was all the inspiration I needed to create this recipe. And, yes, I’ve already been back for more noodles because it’s officially in my menu rotation.
For this easy vegan noodle recipe with chewy udon noodles, I used cabbage, onions, and peppers, and a quick homemade gochujang sauce with orange juice for a citrusy kick. Stir in crispy oil-free tofu (baked or air-fried), and it’s a complete plant-based meal.
For more bold sauces with a protein boost from crispy tofu, you might also enjoy my crispy orange tofu, Korean BBQ tofu, or saucy teriyaki tofu.
🔎Recipe At A Glance
- Time: 35 minutes (20 prep + 15 cooking)
- Servings: 4
- Diet: Vegan, oil-free, made with wholesome plant-based ingredients.
- Method: Air-fried or oven-baked crispy tofu, plus one-pan stovetop cooking.
- Flavor: Spicy, slightly sweet, tangy, umami-rich.
- Texture: Chewy noodles, tender-crisp vegetables, and crispy tofu.
- What makes this recipe stand out: The gochujang sauce gets a bright twist from orange juice, balancing heat with sweetness and acidity.
Table of Contents
Why You'll Love This Recipe
- Quick and easy weeknight dinner.
- Wholesome vegan ingredient and made without added oil.
- Big, bold flavor with simple ingredients.
- Easy to customize using fresh or frozen vegetables you have on hand.
Ingredients & Substitutions
- Tofu. Use firm or extra-firm tofu. The best ‘meaty’ substitutions are soy curls or steamed tempeh. However, you can also substitute with adzuki, black beans, or edamame for an even quicker recipe.
- Udon noodles. I used precooked, vacuum-packed udon noodles for this recipe. If you use another type, check the package directions for preparation. Substitute with rice noodles (gluten-free) or other noodles.
- Gochujang paste. Spicy Korean gochujang paste gives the sauce a sweet umami kick. For this recipe, I recommend sriracha as an easy substitute.
- Orange juice. This citrusy infusion of orange juice brightens the sauce's flavor. I’ve also tried this recipe with pineapple juice I had on hand, and it’s a great substitute. You can use vegetable broth in a pinch, but there will be a difference in the flavor.
- Cornstarch. Optional, for crisping the tofu. I’ve also successfully substituted it with arrowroot, tapioca starch, potato starch, and flour, or you can omit it.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Veggies & Variations
I used a combination of cabbage, red pepper, and red onion for this recipe because that’s what I had on hand. It amounted to about 5 cups total.
Here are some ideas, but this list is not limited – use what you have or what inspires you.
- Fresh Vegetables: Mushrooms, carrots (sliced or shredded), zucchini, snap peas, bean sprouts, broccoli, cauliflower, kale, or green beans.
- Frozen Vegetables: Use mixed vegetables or frozen stir-fry veggies.
- Bagged mixed vegetables: I like an Asian stir fry mix with cabbage or bok choy, but a mix of broccoli and cauliflower florets with added onions works too.
How To Make Gochujang Noodles
Step 1: Prepare the tofu. Press the tofu for 15 minutes, then cube or tear into bite-sized pieces. Toss with rice vinegar, soy sauce, and maple syrup. Toss with cornstarch right before cooking.
Step 2: Cook the tofu. Air Fry for 12-14 minutes at 380 F (195 C) or bake for 25-30 minutes at 400 F (200 C).
Step 3: Make the sauce. In a small bowl, whisk together gochujang paste, rice vinegar, soy sauce, maple syrup, and orange juice.
Step 4: Cook the vegetables. Heat a frying pan or skillet, then add the veggies. Cook until just crisp, adding a little vegetable broth or water if they start to stick. Then add ½ cup of vegetable broth.
Step 5: Add noodles and sauce. Add the noodles to the middle of the pan and cover them with the sauce. Cover the pan and heat the noodles for 1-2 minutes. Remove the cover and gently separate the noodles as they heat.
Step 6: Finish the dish. Stir in the tofu and garnish with sesame seeds before serving.
Pro Tips
Tofu Timing: I usually air-fry crispy tofu, so I preheat the air fryer, start the veggies, and then cook the tofu. If you are baking it, start the veggies after adding the tofu to the oven. Baking will add about 10 minutes of cooking time.
Cooking Noodles: I find it helps to cover the noodles with the sauce, then gently stir them to separate. If the noodles start sticking to the bottom of the pan, lower the heat and add a few tablespoons of water or broth.
Spice Level Tip: Gochujang paste can be spicy! I recommend starting with 1 tablespoon, then tasting the sauce after blending. You can always add more.
Storing & Reheating
- Store: Store in an airtight container for 3-4 days. I don’t recommend freezing because the noodles get mushy after thawing and reheating.
- Reheat: My favorite way to reheat noodles with sauce is to wrap them in foil, then steam them. They reheat quickly and don’t lose any sauce. You can also reheat in the microwave. Reheat them on the stove on low heat, adding vegetable broth or water to keep the noodles from sticking.
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Frequently Asked Questions
Gochujang is a Korean fermented chili paste with a spicy, slightly sweet, and savory flavor.
They can be, but you can easily adjust the heat by using less or more gochujang paste.
No. Although you can use rice or other gluten-free noodles and tamari instead of soy sauce as gluten-free options, most gochujang pastes are fermented with glutenous ingredients like barley malt.
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👩🏻🍳 Recipe
Easy Gochujang Noodles with Crispy Tofu
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Ingredients
Crispy Tofu
- 16 ounces tofu - firm or extra firm
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon cornstarch - (see note 1)
Gochujang Sauce
- 2-3 tablespoons gochujang paste - (see note 2)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- ½ cup orange juice - (see note 3)
Vegetables & Noodles
- 1 small napa cabbage - or other cabbage, thinly sliced (about 4 cups)
- 1 medium red pepper - cored and thinly sliced
- 1 medium red onion - cut in half and thinly sliced
- ½ cup vegetable broth
- 15 ounces udon noodles
- 2 tablespoons sesame seeds - for garnish (optional)
Instructions
- Press the tofu block using a tofu press or by placing it between two flat surfaces (like a plate) and placing something heavy on top. Press for 15 minutes.
- Cube the tofu or tear it into bite-sized pieces. Toss it with 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon maple syrup.
- Air Fry: Preheat the air fryer to 380 F (195 C). Toss the tofu in 1 tablespoon cornstarch, then add it to the air fryer in a single layer. Air fry 12-14 minutes, tossing halfway through. The tofu should be firm and slightly brown.
- Bake: Preheat the oven to 400 F (200 C). Toss the tofu in 1 tablespoon of cornstarch (if using). Place the cubes, separated, in a single layer on a parchment-lined baking tray. Bake for 25-30 minutes, flipping the tofu after 15 minutes. The tofu should be firm and browned.
- While the tofu cooks, make the sauce by combining the rice vinegar, soy sauce, maple syrup, gochujang paste, and orange juice in a small bowl. Set aside.
- Note: If you are using vacuum-packed udon noodles, you can add them directly to the pan. If not, check the package instructions and cook them separately if needed.
- Heat a skillet or large frying pan to medium-high heat. Add the onions, cabbage, and peppers. Cook the veggies for 1-2 minutes until they start to soften, but are still crisp. If they start to stick, lower the heat and add a tablespoon of vegetable broth.
- Add ½ a cup of vegetable broth to the pan, clear a space in the middle of the pan and add the noodles. Cover them with the sauce. Cover the pan and heat for 1-2 minutes, then uncover and gently separate the noodles.
- Stir in the tofu and garnish with 2 tablespoons of sesame seeds.
Notes
- Cornstarch is an optional ingredient for crisping the tofu. You can also use tapioca starch, white flour, or arrowroot. And you can omit it entirely.
- Gochujang paste is a spicy Korean red chili paste. If you are unfamiliar with it or with the brand you are using, I recommend starting with 1 tablespoon of chili paste and adding more, if desired, after tasting the sauce.
- I love this recipe with orange juice, but you can also substitute it with pineapple juice. You can use vegetable broth, although you’ll miss out on the citrus flavor.
- Timing Tip: If I’m air frying tofu, I usually start the vegetables cooking and then start the tofu. If baking, I’ll get it into the oven first. Honestly, your tofu will be warm if it’s done first, and it will heat through once added to the pan. So, yes, you can cook the tofu ahead and drop it in after the noodles are done.
- Store leftovers in the refrigerator for 3-4 days. I don’t recommend freezing because the noodles get soggy.
- Reheat in the microwave or wrap leftovers in foil and steam them so you don’t lose any sauce. Reheat on the stove over low heat, adding ¼ cup of vegetable broth.
Nutrition
Nutritional information is an estimation only.
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