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Peanut Butter Gochujang Noodles With Ginger Tofu
This recipe is one of my weeknight favourites: baked tofu, silky udon, pak choi, and the creamiest peanut gochujang sauce, all ready in less than 30 minutes.
Ingredients
Ingredients
- extra-firm tofu
- dark soy sauce, or tamari
- fresh ginger, peeled + grated
- cornflour
- oil, for baking
- pak choi, halved lengthways
- straight-to-wok noodles, we use udon
- smooth peanut butter
- light soy sauce, or tamari
- maple syrup
- lime, juice only
- gochujang paste
- salt
- spring onion, chopped
- sesame seeds, for topping
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F and line a baking tray with baking paper.
- 2
Tear the tofu into small pieces into a large bowl. Add the dark soy sauce, grated ginger, cornflour, and a splash of oil. Mix well, then spread onto the tray. Bake for 20 minutes, or until crispy, stirring halfway.
- 3
Rinse the pak choi halves under cold water. Add them to a saucepan of boiling water along with the noodles and cook for 2-3 minutes, until the noodles loosen.
- 4
Meanwhile, add the peanut butter, light soy sauce, maple syrup, lime juice, and gochujang to a frying pan, then set aside. Before draining the noodles and pak choi, scoop out a ladle of the cooking water and add it to the frying pan. Drain the noodles and pak choi and set aside.
- 5
Place the frying pan over a medium heat and stir until the sauce comes together. Let it bubble gently (we prefer the sauce light and silky, not too thick), then season to taste with a little salt if needed. Remove from the heat, add the noodles, and stir to coat.
- 6
To serve, divide the noodles between bowls and top with the crispy tofu, pak choi, spring onion, and sesame seeds. Enjoy!
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Community reviews
Rated 4.5 out of 5 from 11 reviews
- Tash
“quick, easy and simple. so so delicious aswell! we used crunchy peanut butter which made the sauce a little thicker so we just added more water. YUM!”
- Veronica
“easy and sooo delicious”
- paige
“really easy to follow the instructions and a quick but delicious meal.”
- Shelly
“Delish although too spicy for us; will reduce the Gochujang next time. Also didn’t love how stiff and dry the sauce became after a few minutes of cooling. Nice and saucy at first but short lived. I think the noodles sucked it up.”
- Jenny
“Way too much peanut butter otherwise ok”