Creamy Gochujang Tofu Noodles
Crisp-edged tofu and chewy noodles are coated in a creamy, spicy-sweet gochujang coconut sauce and finished with fresh scallions for a fast, satisfying meatless dinner.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 14 oz extra-firm tofu
- 8 oz dried noodles
- 2 tbsp gochujang
- 0.5 cup unsweetened coconut milk
- 1 tbsp soy sauce
- 4 scallions
- 2 tbsp neutral oil
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 tsp sesame oil
- 0.5 cup water
Cooking instructions
- Pat the tofu dry, wrap it in a clean towel, and press gently to remove excess moisture. Cut it into 1-inch cubes. Thinly slice the scallions, keeping the white and green portions separate. Mince the garlic and grate the ginger. (about 5 min)
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just tender. Reserve 1/2 cup of the cooking water, then drain the noodles. (about 10 min)
- Heat the neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, 8 to 10 minutes. Transfer the tofu to a plate. (about 10 min) — Medium-high
- Reduce the heat to medium. Add the scallion whites, garlic, and ginger to the skillet and cook until fragrant, about 30 seconds. Whisk in the gochujang, coconut milk, soy sauce, rice vinegar, sesame oil, and water. (about 2 min) — Medium
- Bring the sauce to a gentle simmer and cook until slightly thickened, 2 to 3 minutes. Add the noodles and tofu, tossing until evenly coated and glossy. Add reserved noodle water, 1 tablespoon at a time, if the sauce needs loosening. (about 4 min) — Medium
- Divide the noodles among bowls and scatter the sliced scallion greens over the top. Serve immediately. (about 1 min)