Kimchi and Tofu Noodles

Are you looking for a quick noodle dish that is packed with flavor? Try this easy, spicy recipe, and you will soon be slurping with joy! Simply throw some tofu in the wok, and add kimchi, veggies, and cooked noodles, then sauce with tangy Gochujang-spiked sauce. Kimchi and Gochujang are culinary treasures from Korea, fermented to give them complexity and depth of flavor. Kimchi is a tangy, cabbage-based ferment that comes in mild or hot varieties, so know your own palate! You can also add Gochujang, a hot sauce made with fermented chilis and soy, or fresh jalapenos for additional heat. This plant-based noodle bowl is satisfyingly slippery, crunchy, and chewy, and you’ll never miss the meat.

This recipe comes to us from Robin Asbell.

Check out this video to watch how to make this recipe.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

For more recipes with tofu, click here.

Cook time: 25 minutes

Serves 4

Ingredients:

• 1 cup kimchi drained, save the juices
• 12 ounces extra firm tofu, pressed*
• 1/4 cup soy sauce
• 2 tablespoons dark sesame oil
• 2 tablespoons sugar
• 2 tablespoons Gochujang (optional)
• 6 ounces whole wheat linguine or rice noodles
• 1 large carrot, julienned
• 1 medium cucumber peeled, seeded, sliced
• 4 ounces snap peas, strings removed
• 1 large jalapeno (preferably red) chopped (optional)

*For tips on how to press tofu, check out this article.

Directions:

1. Drain the kimchee, reserving the brine, and chop the kimchi.

2. Dice the tofu and put in a large bowl. Drizzle kimchi brine on the tofu.

3. In a cup, whisk the soy sauce, sesame oil, sugar, and Gochujang.

4. Cook the noodles, adding the carrots for the last minute to blanch to crisp-tender. Drain and rinse well.

5. Add the noodles to the bowl with the kimchi, tofu, cucumber, snap peas and jalapenos. Toss gently with sauce and chill until time to serve.