Korean Noodle Bowl with Tofu

Korean Noodle Bowl with Tofu

from naturallieplantbased.com

This Korean Tofu Noodle Bowl is filled with crispy, caramelized tofu pieces marinated in a flavorful spicy Korean sauce combined with sweet potato noodles and stir fried veggies.

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)
  • 1 teaspoon Gochujang paste* (adjust to taste for spice level)
  • diced green onion
  • cilantro
  • red pepper flakes (for more heat)
  • sesame seeds

Directions

  1. 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. 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. 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. 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. 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. 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.