Fiery Gochujang Tofu Noodles
with garlicky green beans
Gochujang paste is a savoury, sweet, and spicy fermented condiment used widely in Korean cuisine. Made from chilli peppers, it's known to pack a punch! In this dish, it coats egg noodles and Thai Spiced tofu for a tongue-tingling meal that comes together quickly.
The quantities provided above are averages only.
Ingredients
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 unit(s)
Cauliflower
280 grams
Tofu
(Contains Soya)
2 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Mix
75 grams
Sugar Snap Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a pot of salted water for the noodles.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, Thai spice, ½ tsp salt (double for 4p) and pepper.
- Place a pan over high heat with a glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
- Transfer the tofu to a bowl and cover to keep warm. Reserve the pan to use later.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Once cooked, drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Return the empty pan to medium-high heat with a drizzle of oil.
- Add the cauliflower and cook until starting to char, 4-5 mins.
- Next add half the sugar snaps (double for 4p).
- Fry until slightly charred, 2-3 mins.
- Add the grated garlic and fry until fragrant, another 2-3 mins.
- Pour the gochujang, soy sauce and ketjap manis into the pan along with 1 tsp sugar and 100ml water (double both for 4p).
- Stir well to combine and bring to the boil.
- Cover and simmer until the veg is tender, 3-4 mins.
- Taste and season with salt and pepper. Add a splash of water to loosen the sauce if you feel it's too thick.
- Toss the cooked noodles through the sauce until warmed through.
TIP: Add the gochujang a little at a time, it's spicy!
- Divide the spicy veg noodles between bowls.
- Top with the crispy tofu.
- Finish with a scattering of peanuts.
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