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Korean Noodle Bowl with Crispy Tofu and Veggies Recipe

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4.3 from 11 reviews

A flavorful Korean noodle bowl featuring crispy caramelized tofu, tender sweet potato noodles, and vibrant stir-fried vegetables, all tossed in a savory and slightly spicy homemade sauce. This dish combines textures and bold flavors for a satisfying and nutritious meal that comes together in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 3 servings

Ingredients

Tofu

  • 14 oz extra firm tofu (drained and pressed)
  • 2 tbsp sesame oil (for cooking tofu)

Vegetables

  • ~3 cups chopped stir fry veggies of choice (2 cups chopped broccoli, 1 large carrot peeled and diced, 1 cup snap peas)
  • Touch of oil for stir frying veggies (approximately 1 tbsp)

Noodles

  • 250 g sweet potato noodles (also known as glass noodles or Japchae)
  • Dash of sesame oil (to toss noodles)

Sauce

  • 1/3 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tbsp brown sugar
  • 2 tbsp water
  • 2 tsp rice vinegar
  • 3-4 cloves garlic, minced
  • 2 tsp ginger, grated
  • 2 tsp Gochujang paste (adjust to taste for spice level)

Toppings

  • Diced green onion
  • Chopped cilantro
  • Red pepper flakes (optional, for more heat)
  • Sesame seeds

Instructions

  1. Prepare and cook tofu: Cut pressed tofu into 1-2 inch cubes. You can either air fry at 400°F for 12-15 minutes, shaking halfway through until crisp and golden brown, or pan-fry over medium heat in a large saucepan with 2 tbsp sesame oil until crisp and golden brown on all sides.
  2. Cook stir fry vegetables: While tofu cooks, heat a touch of oil in a large saucepan and stir fry the chopped vegetables for 8-10 minutes until cooked through but still vibrant and slightly crisp.
  3. Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, water, rice vinegar, minced garlic, grated ginger, and Gochujang paste until well combined. Set aside.
  4. Cook noodles: Prepare sweet potato noodles according to package instructions. Once cooked, rinse with cold water to stop cooking and prevent sticking. Place noodles back in the pot and toss with a dash of sesame oil.
  5. Caramelize tofu with sauce: In a large saucepan over medium heat, add the cooked tofu and pour in half of the prepared sauce. Stir to evenly coat tofu. Let tofu cook undisturbed for 2-3 minutes to caramelize one side, then flip to caramelize the other side, cooking a few more minutes carefully to avoid burning.
  6. Sauce noodles and assemble bowl: Toss the noodles with the remaining half of the sauce. Assemble the bowl by layering the sweet potato noodles, caramelized Korean tofu, and stir-fried vegetables. Garnish with diced green onion, cilantro, red pepper flakes, and sesame seeds as desired. Serve and enjoy!

Notes

  • Pressing tofu before cooking removes excess moisture for a firmer texture and better crispness.
  • You can choose to air fry or pan-fry the tofu based on your preference and available equipment.
  • Adjust Gochujang paste quantity to control the spice level of the sauce.
  • Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
  • Any stir-fry vegetables you prefer can be used in place of or in addition to the broccoli, carrot, and snap peas.
  • For an extra nutty flavor, toast the sesame seeds before garnishing.
  • Leftovers can be refrigerated and reheated, best eaten within 2 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Find it online: https://monicarecipes.com/korean-noodle-bowl-with-crispy-tofu-and-veggies-recipe/