Gochujang Noodle Stir-Fry with Tofu

Gochujang, Korea’s deep red fermented chili paste, brings sweet heat and umami to everyday cooking. This quick stir-fry tosses seared tofu and chewy noodles in a glossy gochujang sauce with crisp broccoli and carrot.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 22g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 12 oz dried udon or wheat noodles
• 3 tbsp gochujang paste
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tsp toasted sesame oil
• 2 tbsp neutral oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 lime wedges

Instructions

1. 1Press the tofu for at least 15 minutes, then cut into 3/4-inch cubes and pat very dry so it sears instead of steaming.
2. 2Whisk gochujang, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until smooth; set the sauce aside.
3. 3Bring a large pot of water to a boil and cook the noodles according to package directions until just al dente; drain, rinse briefly with cool water, and toss with a drop of sesame oil to prevent sticking.
4. 4Heat neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and sear 3 to 4 minutes per side until deeply golden and crisp-edged.
5. 5Transfer the tofu to a plate. In the same pan, add a touch more oil if needed and stir-fry garlic and ginger for 20 to 30 seconds until fragrant.
6. 6Add broccoli, carrot, and bell pepper; stir-fry 4 to 5 minutes until the vegetables are bright, crisp-tender, and lightly charred at the edges.
7. 7Return the tofu to the pan, pour in the gochujang sauce, and toss vigorously so every piece is glossy and coated.
8. 8Add the drained noodles and most of the green onions; toss 1 to 2 minutes over high heat until the noodles are hot, saucy, and slightly sticky.
9. 9Taste and adjust with an extra splash of soy or vinegar if needed, then divide into lunch bowls.
10. 10Top with remaining green onions, sesame seeds, and a lime wedge; the bowls hold well for desk lunches and taste even better slightly cooled.