Korean Tofu Noodle Bowl

5 from 48 votes

This Korean Tofu Noodle Bowl is filled with crispy, caramelized tofu pieces marinated in a flavorful spicy Korean sauce combined with sweet potato noodles and stir fried veggies.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 463kcal

Author: Allie Petersen

Equipment

Air Fryer optional
Large saucepan
medium pot

Ingredients

1 block extra firm tofu drained and pressed
250 g sweet potato noodles (also known as glass noodles or Japchae)
~3 cups chopped stir fry veggies of choice (I used 2 cups chopped broccoli, 1 large carrot peeled and diced, and 1 cup snap peas)*

Korean Sauce

3 tablespoons soy sauce or tamari/coconut aminos for gluten-free
1 tablespoons sesame oil
1 tablespoon brown sugar
1 tbsp water
1 teaspoon rice vinegar
2 cloves garlic minced
1 teaspoon ginger grated
1 teaspoon Gochujang paste* adjust to taste for spice level

Optional toppings

diced green onion
cilantro
red pepper flakes for more heat
sesame seeds

Instructions

Start by cutting your pressed tofu into 1-2 inch cubes (based on size preference).
Next, you can either air fry or pan-fry your tofu.
Air Fry: 400F for 12-15 minutes, shaking halfway until crisp and golden brown.
Pan-Fry: Cook over medium heat in a large saucepan with sesame oil until crisp and golden brown.
1 block extra firm tofu
While your tofu cooks, begin preparing your stir fry vegetables. If desired, add in a touch of oil and 1 clove of minced garlic. Cook them in a large saucepan for 8-10 minutes. Add a splash of water halfway through and cover to steam for 2 minutes. Cook until they are slightly browned and cooked through to your liking.
~3 cups chopped stir fry veggies of choice
Whisk your sauce ingredients in a small bowl and set aside.
3 tablespoons soy sauce, 1 tablespoons sesame oil, 1 tablespoon brown sugar, 1 tablespoon water, 1 teaspoon rice vinegar, 2 cloves garlic, 1 teaspoon ginger, 1 teaspoon Gochujang paste*
Begin cooking your sweet potato noodles to package instructions. They generally take only 5-6 minutes to cook. Once they are finished cooking, rinse with cold water and set aside in the pot, stirring in a dash of sesame oil to prevent sticking.
250 g sweet potato noodles
In a large saucepan over medium heat, add your cooked tofu. Add ~¾ of the sauce to the pan (I like to save a small bit of sauce for topping the noodles). Stir until the tofu is evenly coated with the sauce. Let the tofu caramelize on one side for 2-3 minutes, untouched. Flip the tofu. It should start to get a caramelized sear from the sauce. Cook for another few minutes, careful not to let it burn, until the tofu is caramelized to your liking.
Assemble your bowl with the sweet potato noodles, Korean tofu, stir fried veggies, and a drizzle of extra sauce, if desired.
Top with chopped green onion, red pepper flakes, cilantro, and/or sesame seeds.

Notes

⭐️This bowl is easily customizable with any stir-fry vegetable you want. Add a variety of colorful vegetables like bell peppers, carrots, and broccoli not only for visual appeal but also for a nutritional boost.

⭐️What is Gochujang paste? This is a Korean condiment found in most international food aisles that is a fermented blend of red chili peppers, glutinous rice, fermented soybeans, and salt. It has a spicy, sweet, and savory flavor with fermented undertones.

Other tips:

- Save time in this recipe by cutting up the veggies ahead of time (can store for 1-2 days in the fridge).

- Feel free to experiment with different noodle types like rice or soba noodles for a unique twist.

Nutrition