Experience a burst of bold flavors with our Spicy Gochujang Shredded Tofu Noodles recipe! This dish combines the rich umami of tofu coated in soy sauce, the satisfying chew of noodles, and the fiery kick of gochujang sauce. The aromatics like ginger and garlic add a fun kick to the dish. The best part? It comes together in 15 minutes or less and is an irresistible dish that will leave you craving more.
Gochujang Shredded Tofu Noodles
Spicy and addictive shredded tofu noodles that you can make on repeat when you are in need of something quick and delicious! Make this on a weekday for lunch or dinner for a satisfying meal.
Ingredients
- 400 g Soft or firm tofu grated
- 250 g Noodles of choice cooked according to package instructions
- 2-3 scallions or green onions greens, and whites chopped separately
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 2 tbsp cooking oil
- 2 tbsp toasted sesame seeds
Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp gochujang
Instructions
- Add all the ingredients for the sauce in a bowl and mix well
- Add oil to a skillet on medium heat, and add the whites of the scallions/green onions, ginger and garlic into the oil. Let it sizzle for around 2-3 minutes.
- Once they cook down a bit (making sure it doesn’t burn), add grated tofu to the skillet.
- Once the tofu turns golden brown, add the sauce to the skillet and mix it well.
- Once the sauce gets incorporated into the tofu, add the cooked noodles to the tofu mixture, turn off the heat, and stir it in.
- Once everything is well incorporated, serve on a plate, and garnish with onion greens and sesame seeds. Enjoy!
Tried this recipe?Let us know how it was!
I think this is one of those times where you just know a recipe is going to work. I can’t wait to try this exactly as written. Looking forward to the gochujang influenced sauce.
Thanks Anjali!
Yes! Do make it! I’ve had great feedback from those who already tried it 😊
Easy to cook, mild taste with no surprises and filling. Pretty dry; no sauce, no creamyness.
I’m sorry to hear that you didn’t enjoy it much. I usually prefer to add a good amount of sesame oil so it’s not dry. This recipe wasn’t meant to be creamy. I will work on a creamy gochujang noodle recipe now 🙂
I’m looking forward to it 🙌🏼