Dinner / Korean-Inspired
Gochujang Crispy Tofu Protein Noodle Bowls
High-protein edamame noodles loaded with crunchy tofu, edamame, and a glossy gochujang sauce for a 35-minute dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 8 oz (225 g) edamame or soybean spaghetti; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains sesame.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
Whisk gochujang, tamari, maple syrup, rice vinegar, sesame oil, garlic, ginger, and 2 tablespoons water into a glossy sauce.
Heat avocado oil in a large nonstick skillet over medium-high; sear tofu 6 to 7 minutes, turning until crisp. Transfer to a plate. Turn tofu after a crust forms and avoid packing the pan; stir the sauce again before pouring it in.
Cook edamame noodles according to package directions, reserving 1/4 cup cooking water; drain well.
Return skillet to medium heat, add sauce, and simmer 1 minute. Add noodles, edamame, cabbage, and bell pepper; toss until coated, loosening with reserved water as needed.
Fold tofu back in, cook 1 minute more, then serve topped with scallions, sesame seeds, and lime wedges.
0 of 6 steps complete
A little kitchen know-how
- Air-fry tofu at 400°F for 12 minutes for extra crunch, then toss in sauce.
- Use chickpea spaghetti if edamame noodles aren’t available but keep the high-protein profile.
- Finish with toasted peanuts for added crunch if no nut allergies.
Make it yours & keep it well
Use regular wheat noodles or rice noodles instead of edamame spaghetti, checking labels and cooking time; protein totals will change.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep noodles, tofu and crunchy vegetables separately. Add sauce after loosening chilled noodles.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
520 kcal · Protein 32 g · Carbohydrates 62 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make it gluten-free?
Use certified gluten-free tamari and chickpea spaghetti, and choose a gluten-free gochujang brand.
How do I meal-prep it?
Store noodles and tofu separately for up to 48 hours; reheat tofu in a skillet to re-crisp before tossing.
Why is the tofu sticking?
A wet surface or moving it too early can pull away the crust. Dry thoroughly and allow the coated face time to brown.
Keep the good food coming.
Marmite-Roasted Cauliflower Steaks with Pea & Mint Smash
Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky vegetarian halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Golden Turmeric Coconut Red Lentil Stew
One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.