These are super spicy (not super hot) noodles mixed with toasted tofu crumbles, garlic, spring onions and Gochugaru powder (korean chilli flakes) and served with a sprinkle of toasted sesame seeds.
Gochugaru powder is a deep red chilli powder without the seeds, so its spicy but not as hot as expected
Prepping the tofu crumble is the longest part of the recipe, after this it’s simply putting things onto a wok and gently frying things and stirring.
Crumble the extra firm tofu on a bowl with a fork. Put this in a frying pan with a little olive oil and gently cook.
What you are aiming for is to dry out the tofu and essentially toasting it.
After a few minutes when the tofu is looking a lot dryer (how long can depends on the tofu you have) add a tablespoon of dark soy sauce and continue to stir and cook making sure it doesn’t stick. When it’s looking dry and crumbly remove from the heat and put to one side.
Finely chop the garlic and the spring onions ready to use.
Cook the noodles, according to the packet, I used rice noodles but any flat noodle will do and once cooked, refresh them in cold water to stop the cooking.
Now in a wok with some olive oil gently fry the finely chopped garlic and Gochugaru powder (korean chilli flakes) for a few minutes
Then add the noodles and stir and mix in the spices for a few minutes over the heat.
Stir in another tablespoon of dark soy.
Add the tofu crumbles and stir and cook for a few minutes
Add the finely sliced spring onions and stir for a few minutes.
Drizzle with a little toasted sesame oil, stir and place into bowls sprinkle with sesame seeds and serve immediately
Korean chilli and garlic tofu noodles
Ingredients
- 140 g extra firm tofu – half a lbock
- 200 g rice noodles
- 1 tbsp Gochugaru -mild chilli powder
- 4 cloves garlic
- 2 tbsp dark soy
- 3 spring onions
- 2 tsp sesame seeds
- 1 tsp toasted sesame oil
- 1 tbsp olive oil – for frying
Method
- prepping the tofu crumble is the longest part of the recipe, after this it's simply putting things onto a wok and gently frying things and stirring.
- Crumble the extra firm tofu on a bowl with a fork. Put this in a frying pan with a little olive oil and gently cook.
- What you are aiming for is to dry out the tofu.
- After a few minutes when the tofu is looking a lot dryer (how long can depend on the tofu you have) add a tablespoon of dark soy sauce and continue to stir and cook, making sure it doesn't stick. When it's looking dry and crumbly remove from the heat and put to one side.
- Finely chop the garlic and the spring onions ready to use.
- Cook the noodles, according to the packet, I used rice noodles but any flat noodle will do and once cooked, refresh them in cold water to stop the cooking.
- Now in a wok with some olive oil gently fry the finely chopped garlic and Gochugaru powder (korean chilli flakes) for a few minutes
- Then add the noodles and stir and mix in the spices for a few minutes over the heat.
- Stir in another tablespoon of dark soy
- Add the tofu crumbles and stir and cook for a few minutes
- Add the finely sliced spring onions and stir for a few minutes.
- Drizzle with a little toasted sesame oil, stir and place into bowls sprinkle with sesame seeds and serve immediately
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).