Description
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.
Ingredients
Scale
450g (1 lb) block of extra firm tofu
Salt
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
Soba noodles
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
Instructions
- 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
Nutrition
- 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