Easy Gochujang Noodles with Crispy Tofu

Gochujang udon noodles with cabbage, red peppers, tofu, and sesame seeds and tongs in a pan.

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Easy Gochujang Noodles with Crispy Tofu

Vegan gochujang noodles with crispy tofu, cabbage, peppers, and onions in a sweet, bold sauce. Made without added oil and ready in 35 minutes, this easy recipe is perfect for busy weeknights.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Asian, Korean

Diet: Vegan

Servings:

Calories: 614kcal

Author: Denise Perrault

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)

US Customary - Metric

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