Korean Noodle Bowl with Tofu
Ingredients
- 1 block extra firm tofu
drained and pressed
- 250 g sweet potato noodles)
(also known as glass noodles or Japchae
- ~3 cups chopped stir fry veggies of choice* )
(I used 2 cups chopped broccoli, 1 large carrot peeled and diced, and 1 cup snap peas
- 3 tablespoons soy sauce
or tamari/coconut aminos for gluten-free
- 1 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tbsp water
- 1 tsp rice vinegar
- 2 cloves garlic
minced
- 1 teaspoon ginger
grated
- adjust to taste for spice level1 teaspoon Gochujang paste*
- diced green onion
- cilantro
- red pepper flakes
for more heat
- sesame seeds
Directions
- 1
Start by cutting your pressed tofu into 1-2 inch cubes (based on size preference). Next, you can either air fry or pan-fry your tofu.Air Fry: 400F for 12-15 minutes, shaking halfway until crisp and golden brown. Pan-Fry: Cook over medium heat in a large saucepan with sesame oil until crisp and golden brown.
- 2
While your tofu cooks, begin preparing your stir fry vegetables. If desired, add in a touch of oil and 1 clove of minced garlic. Cook them in a large saucepan for 8-10 minutes. Add a splash of water halfway through and cover to steam for 2 minutes. Cook until they are slightly browned and cooked through to your liking.
- 3
Whisk your sauce ingredients in a small bowl and set aside.⭐️Tip: If you LOVE sauce and want to have extra for your noodles, please double the sauce recipe!
- 4
Begin cooking your sweet potato noodles to package instructions. They generally take only 5-6 minutes to cook. Once they are finished cooking, rinse with cold water and set aside in the pot, stirring in a dash of sesame oil to prevent sticking.
- 5
In a large saucepan over medium heat, add your cooked tofu. Add ~3/4 of the sauce to the pan (I like to save a small bit of sauce for topping the noodles). Stir until the tofu is evenly coated with the sauce. Let the tofu caramelize on one side for 2-3 minutes, untouched. Flip the tofu. It should start to get a caramelized sear from the sauce. Cook for another few minutes, careful not to let it burn, until the tofu is caramelized to your liking.
- 6
Assemble your bowl with the sweet potato noodles, Korean tofu, stir fried veggies, and a drizzle of extra sauce, if desired. Top with chopped green onion, red pepper flakes, cilantro, and/or sesame seeds.
Korean Noodle Bowl with Tofu
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About this Recipe
Craving a vibrant, flavorful meal that brings the best of Korean-inspired cuisine right to your kitchen? This Korean Noodle Bowl with Tofu is a showstopper, delivering an irresistible blend of textures and bold flavors that will have you reaching for seconds.
What makes this recipe truly special is the combination of crispy, caramelized tofu paired with a rich, spicy Korean sauce. This creates a deeply satisfying contrast to the delicate, chewy sweet potato noodles and tender stir-fried vegetables, ensuring every bite is an experience.
When you prepare this noodle bowl, expect a symphony of tastes: savory, sweet, and a customizable kick of spice from the Gochujang. The extra firm tofu transforms into delightful golden-brown nuggets, coated in a sticky, irresistible glaze. These mingle with the bouncy, translucent sweet potato noodles (also known as glass noodles or Japchae) and a medley of fresh, crisp-tender vegetables like broccoli, carrots, and snap peas. It’s a meal that feels both comforting and invigorating, perfect for a weeknight dinner or a special occasion.
This versatile dish is easy to adapt to your pantry and preferences. You can swap out the suggested stir-fry vegetables for whatever you have on hand, such as bell peppers, mushrooms, or cabbage. For a gluten-free option, simply use tamari or coconut aminos in place of soy sauce. If you prefer less heat, reduce the Gochujang paste, or add extra red pepper flakes for an additional spicy kick.
Serve this Korean Noodle Bowl as a complete meal, garnished generously with fresh diced green onion, cilantro, and a sprinkle of toasted sesame seeds for an extra layer of aroma and crunch. It’s a beautiful, wholesome dish that’s as pleasing to the eye as it is to the palate.