Are you looking for a healthy and refreshing meal for your weekday dinners? Look no further than this delicious kochujang tofu skewers with soba noodles recipe. The marinated tofu in kochujang sauce and the versatile sewage ginger dressing will leave you wanting more. In this article, we’ll go through step by step instructions to prepare this flavorful and satisfying meal.
How To Make Gochujang Tofu with Soba Noodles
Preparing the Tofu
Begin by removing the tofu from its packaging and patting it dry to remove any excess liquid. Extra firm tofu is preferred, but normal tofu can also be used. Once pressed, cut the tofu block into 3cm or 1.2 inch cubes and lightly salt them.
Preparing the Kochujang Marinade
Kochujang is the main ingredient in the marinade for the tofu. In a small mixing bowl, combine two tablespoons of gochujang, half a tablespoon of tomato sauce or ketchup, two tablespoons of soy sauce, one tablespoon of water, one clove of minced garlic, and two tablespoons of honey, rice malt, or cooking syrup. Mix well and add one to two teaspoons of sugar as needed. Coat the tofu cubes with half of the gochujang marinade and set aside.
Julienning the Vegetables
Next, julienne the cucumber, skin with or without the flesh, and julienne the carrot. Chop up the spring onion for garnishing the dish later on.
Preparing the Sewage Ginger Dressing
The versatile sewage ginger dressing will complement the dish nicely. To make the dressing, mince garlic and ginger and whisk together with soy sauce, vinegar, water, rice malt or Korean cooking syrup, sesame oil, and some toasty sesame seeds. This Oriental soy ginger dressing is perfect for Asian salads and noodle dishes.
Cooking the Soba Noodles
Cook the soba noodles according to the package instructions. To cook them perfectly, pour half a cup of cold water to bring the temperature down. When the water is brought back to a boil, repeat the process once more. Taste a noodle for doneness and place the noodles in a colander. Run cold water over the noodles and wash them a few times to remove starch. Use half a tablespoon of oil to prevent the noodles from sticking.
Cooking the Tofu Skewers
Thread the tofu cubes onto skewers and heat oil in a pan over medium-high heat. Gently add the tofu cubes to the pan and cook them for two to three minutes on each side until golden brown and cooked through. Season with salt and pepper to your liking. Take the pan off the heat and pour over the remainder of the gochujang sauce.
Assembling the Dish
Finally, assemble the dish by placing the soba noodles on a plate, topped with the kochujang tofu skewers. Garnish with the julienne cucumber, carrot, and chopped spring onion. Pour the sewage ginger dressing over the dish, and you’re ready to taste the delicious and complex flavors brought by the kochujang marinade.
List of Required Kitchen Tools or Equipment:
- Knife and cutting board
- Mixing bowl
- Pan or grill pan
Tips or Variations:
- Add vegetables such as bell peppers or mushrooms to the skewers for added flavor and nutrition.
- Use different types of noodles such as udon or rice noodles to switch things up.
- Add a sprinkle of sesame seeds or chopped nuts on top for crunch and texture.
- For a spicier kick, add more gochujang or red pepper flakes to the marinade.
Frequently Asked Questions:
Q: Can I use regular tofu instead of extra firm tofu?
A: Yes, you can use regular tofu but make sure to press it for at least 15 minutes to remove excess moisture.
Q: Is there a substitute for gochujang?
A: If you can’t find gochujang, you can use red pepper paste or a combination of miso paste and red pepper flakes.
Q: Can I make this dish vegan?
A: Yes, you can make this dish vegan by using a substitute for honey such as maple syrup or agave nectar, and using a vegan-friendly substitute for the sauce such as tamari instead of soy sauce.
Q: How long should I cook the soba noodles for?
A: Cook the soba noodles according to the package instructions and test for doneness before draining. The trick is to pour half a cup of cold water to bring down the temperature twice during the cooking process to prevent overcooking.
Q: Can I grill the tofu skewers instead of pan-frying them?
A: Yes, you can grill the tofu skewers for a smokier flavor. Preheat the grill to medium-high heat and grill the skewers for 2-3 minutes on each side or until golden brown and cooked through.
This kochujang tofu skewers with soba noodles recipe is a healthy and satisfying meal that can be whipped up in no time. The flavorful kochujang marinade and versatile sewage ginger dressing make this dish stand out. It’s perfect for those who are looking for a refreshing and delicious meal. Don’t forget to like and subscribe for more tasty recipes. Until next time, take care and keep cooking!Print
These Kochujang tofu skewers with soba noodles are a healthy and refreshing weeknight meal. The tofu is marinated in a flavorful gochujang sauce and served with soba noodles, julienned vegetables, and a soy ginger dressing.
450g (1 lb) block of extra firm tofu
2 tbsp gochujang
½ tbsp tomato sauce or ketchup
2 tbsp soy sauce
1 tbsp water
1 clove minced garlic
2 tbsp honey or rice malt or cooking syrup
1–2 tsp sugar (as needed)
1 cucumber, julienned
1 carrot, julienned
1 spring onion, chopped
½ tbsp oil
For Soy Ginger Dressing:
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp water
1 tbsp rice malt or Korean cooking syrup
1 tsp sesame oil
1 clove minced garlic
1 tsp grated ginger
Toasted sesame seeds
- Remove tofu from its packaging and pat dry any excess liquid. Cut the tofu into 3cm (1.2in) cubes and lightly salt them. Wrap the tofu block in paper towels or a clean tea towel and place something heavy on top. Leave to press for at least 15 minutes to remove excess moisture.
- In a small mixing bowl, combine gochujang, tomato sauce or ketchup, soy sauce, water, minced garlic, honey or rice malt or cooking syrup, and sugar (if needed). Mix well to make the gochujang marinade.
- Coat the tofu cubes with half of the gochujang marinade and set aside.
- Julienne the cucumber, carrot, and chop the spring onion.
- Cook soba noodles as per the packet instructions. Pour half a cup of cold water to bring the temperature down twice. Run cold water over the noodles in a colander and wash them a few times to remove starch. Toss with ½ tbsp oil.
- Thread the tofu cubes onto skewers.
- Heat oil in a pan over medium-high heat. Gently add the tofu cubes to the hot pan, and cook for 2-3 minutes on each side or until golden brown and cooked through. Season with salt and pepper.
- Remove the pan from the heat and pour over the remainder of the gochujang marinade.
- Whisk together soy sauce, vinegar, water, rice malt or Korean cooking syrup, sesame oil, minced garlic, grated ginger, and toasted sesame seeds to make the soy ginger dressing.
- Assemble the dish by placing soba noodles on a plate, adding the julienned vegetables and spring onion on top, and placing the tofu skewers on the vegetables. Drizzle with soy ginger dressing and enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Asian
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 13g
- Sodium: 1140mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 17g