Crispy Tofu Gochujang Noodles | Vegan

If you love spicy food as much as I do then I couldn't recommend trying these spicy crispy tofu gochujang noodles enough! It's such an easy meal to whip up and is packed with flavour. 

You could substitute the tofu with any other mock meat replacement, but I find that tofu works especially well.

You can find gochujang (hot red chilli paste) and gochugaru (Korean chilli flakes) in some supermarkets, but you will probably have more luck in an asian supermarket!

- CRISPY TOFU GOCHUJANG NOODLES -

Serves: 1

You will need:

- 1/2 block firm tofu
- 1/2 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1/2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tbsp agave syrup
- 1 tsp garlic
- 1 tsp ginger paste
- 1 serving of noodles
- 1 chopped spring onion
- Sesame seeds

Method:

1. Drain and press the tofu. Cut into small chunks and place them in a bowl.
2. Coat the tofu in the cornflour and add some salt and pepper.
3. Pour the sesame oil into a large pan on medium heat.
4. Once hot, add the tofu and cook until crispy and golden (around 5 minutes)
5. In a bowl, combine the gochujang, gochujaru, soy sauce, rice vinegar and agave syrup.
6. Set the cooked tofu aside.
7. Cook your noodles according to the packet instructions.
8. In the large pan (should still be very hot) add the garlic and ginger. Add the sauce. Pour the tofu back into the pan and coat all of the pieces with the sauce.
9. Once the noodles are cooked add them to the same pan and pour some extra soy sauce on top.
10. Sprinkle some sesame seeds on top as well as some chopped spring onion and serve!