Fiery Gochujang Tofu Noodles
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Fiery Gochujang Tofu Noodles

with garlicky green beans

Gochujang paste is a savoury, sweet, and spicy fermented condiment used widely in Korean cuisine. Made from chilli peppers, it's known to pack a punch! In this dish, it coats egg noodles and Thai Spiced tofu for a tongue-tingling meal that comes together quickly.

Tags:
Discovery
Extra spicy
Protein Rich
Quick
Under 650 calories
Veggie
Allergens:
Egg
Wheat
Soya
Peanut
Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 unit(s)

Cauliflower

280 grams

Tofu

(Contains Soya)

2 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

2 unit(s)

Garlic

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

20 grams

Peanuts

(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

75 grams

Green Beans

1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2633 kJ
Energy (kcal)629 kcal
Fat19.3 g
of which saturates2.6 g
Carbohydrate77.6 g
of which sugars14.5 g
Dietary Fiber0 g
Protein38.5 g
Cholesterol0 mg
Salt3.25 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pan with Lid

Instructions

Fry the Tofu
1
  • Boil a pot of salted water for the noodles.
  • Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, Thai spice, ½ tsp salt (double for 4p) and pepper.
  • Place a pan over high heat with a glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
  • Transfer the tofu to a bowl and cover to keep warm. Reserve the pan to use later.
Boil the Noodles
2
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins.
  • Once cooked, drain in a sieve and return to the pot, off the heat.
  • Drizzle with oil and toss to prevent sticking.
Get Prepped
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Trim and halve the green beans.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
4
  • Return the empty pan to medium-high heat with a drizzle of oil.
  • Once hot, add the cauliflower and cook until starting to char, 4-5 mins.
  • Next add the green beans.
  • Fry until slightly charred, 4-5 mins.
  • Add the grated garlic and fry until fragrant, another 2-3 mins.
5
  • Pour the gochujang, soy sauce and ketjap manis into the pan along with 1 tsp sugar and 100ml water (double both for 4p). 
  • Stir well to combine and bring to the boil.
  • Cover and simmer until the veg is tender, 3-4 mins. 
  • Taste and season with salt and pepper. Add a splash of water to loosen the sauce if you feel it's too thick.
  • Toss the cooked noodles through the sauce until warmed through.

TIP: Add the gochujang a little at a time, it's spicy!

6
  • Divide the spicy veg noodles between bowls.
  • Top with the crispy tofu.
  • Finish with a scattering of peanuts.