Spicy 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)
300 grams
Cauliflower
180 grams
Tofu
(Contains Soya)
2 sachet(s)
Gochujang Paste
(Contains Soya)
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)
75 grams
Green Beans
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
1 tsp
Sugar
½ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a pot of salted water for the noodles.
- Drain the tofu. Chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, Thai spice, ½ tsp salt (per 2P) and pepper.
- Place a pan over high heat with a glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Stir often 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).
- Trim and halve the green beans.
- 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.
- Once hot, add the cauliflower and cook until starting to char, 4-5 mins.
- Next add the green beans.
- Fry until slightly charred, 4-5 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 (per 2P) and 100ml water (per 2P).
- 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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