With just five ingredients and on the table in thirty minutes, these fiery vegan noodles make the perfect midweek meal.
Tofu is fried until golden and crispy, then combined with tender broccoli, noodles and gochujang (a spicy and slightly sweet Korean red chilli paste that adds a huge punch of flavour).
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
440
Ingredients
280 g firm tofu, cut into 1cm pieces
2 Tbsp. cornflour
260 g dried noodles, we used Biona Organic Asia Noodles
400 g tenderstem broccoli, trimmed and cut into 5cm pieces
4 Tbsp. gochujang paste
You will also need
1 Tbsp. vegetable oil
Directions
Step 1Pat tofu dry with kitchen paper and toss with the cornflour and some seasoning to coat. Heat oil in a large non-stick frying pan over medium heat. Add tofu and cook for 10min, turning regularly, until golden and crisp.
Step 2Meanwhile, cook the noodles in a large pan of boiling water according to pack instructions, adding the broccoli for the final 3min. Drain and return to the pan.
Step 3In a small bowl, mix the gochujang paste with 4tbsp water. Add to the noodle pan with the tofu and toss to combine. Check seasoning, then divide between 4 bowls and serve.
What's the cornflour doing here?
Tossing the tofu in cornflour not only helps it develop a lovely crunchy crust, but helps thicken the gochujang sauce too.
Can I use a different veg?
Use any of your favourite green veg here - green beans, mange tout, or slim slices of pak choi would all make great alternatives to the broccoli. Or shave a couple of carrots with a y-shaped peeler to make ribbons and add those instead.
What is gochujang?
Gochujang is aKorean red chilli paste made from fermented glutinous rice and a type of mild red chilli powder called gochugaru. It adds an intense umami-rich flavour boost as well as sweet and spicy notes.
Per serving:
Calories: 440
Protein: 21g
Total fat: 9g
Saturates: 1g
Carbs: 64g
Total sugars: 7g
Fibre: 7g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
