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    You are here: Home / Entrees / Crispy Korean Tofu Noodle Bowls

    LAST UPDATED: June 22, 2022 • FIRST PUBLISHED: September 29, 2016

    Crispy Korean Tofu Noodle Bowls

    Jump to Recipe Print Recipe

    These these sweet and spicy Korean tofu noodle bowls couldn't be easier to whip up, or more delicious! Dress some soba noodles and crispy pan-fried tofu cubes in gochujang sauce, serve it up with pineapple chunks and kimchi, then dig in.

    Close Up of Korean Noodles in a Bowl, with a Cluster of Noodles Wrapped Around a Pair of Chopsticks

    Okay, so these aren't really authentic Korean noodle bowls, or if they are it's totally by accident, but let's not worry so much about that. I found myself with some pineapple, and some kimchi, and I ended up here, and here with these noodle bowls is a lovely place to be.

    Crispy Korean Tofu Noodle Bowls

    This was one of my favorite recipes of the summer. Yeah, summer. Oops. It's kind of amazing that it was a favorite, because somehow the photos ended up buried in my laptop, totally forgotten, until today. Things have been busy lately, and as a result, my posting schedule has gotten a bit wacky, and usually when things get wacky is just about when I discover (awesome) forgotten recipes that need to make their way onto this site.

    Crispy Korean Tofu Noodle Bowls

    Anyhow, in case I haven't conveyed this already, these bowls were really good. The tofu cooking technique is one I've used a few times on this site before (check out my orange ginger tofu and bourbon tofu stir-fry). It's awesome because it's so simple: dredge your tofu in some cornstarch and pan-fry until nice and crispy. Never fail me. This gives you some tofu that seriously stands up to sauce, and these bowls have some intense sauce going on. If you think you're not a fan of tofu, give this a try (or either one of the other recipes linked above). I think you'll change your mind.

    The sauce is spicy, but apparently pretty tasty too, because my husband happily sniffled his way to the bottom of his bowl, which is always a good sign. Even though I made this intending it to be a summer recipe (hence the pineapple), I think the spicy kimchi and gochujang will do a nice job of warming you up on those forthcoming chilly days.

    Crispy Korean Tofu Noodle Bowls
    5 from 1 vote
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    Crispy Korean Tofu Noodle Bowls

    These these sweet and spicy Korean tofu noodle bowls couldn't be easier to whip up, or more delicious! Dress some soba noodles and crispy pan-fried tofu cubes in gochujang sauce, serve it up with pineapple chunks and kimchi, then dig in.
    Course Entree
    Cuisine American, korean
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 633 kcal
    Author Alissa

    Ingredients

    • 9 ounces dried soba noodles*

    For the Sauce:

    • 1 cup pineapple juice
    • 2 tablespoons maple syrup
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 2 garlic cloves, minced
    • 3 to 4 tablespoons gochujang
    • 2 cups pineapple chunks

    For the Crispy Tofu

    • 1 pound extra firm tofu, drained and pressed
    • ¼ to ⅓ cup cornstarch
    • about ¼ cup vegetable oil

    For Serving

    • ½ cup vegan kimchi, or more!
    • 2 scallions, chopped
    • sesame seeds

    Instructions

    1. Bring a large pot of water to a boil. Add soba noodles and cook according to package directions. Drain into a colander.
    2. Prepare sauce by stirring pineapple juice, maple syrup, soy sauce, sesame oil and garlic together in a small saucepan. Bring the mixture to a simmer and add 3 to 4 tablespoons of gochujang, to taste. Stir until gochujang is completely mixed in, then stir in the pineapple chunks. Lower heat and allow to simmer for 10 to 15 minutes, while you prepare the tofu.
    3. Coat the bottom of a large nonstick skillet generously with oil and place over medium heat. Place the cornstarch into a medium bowl and add tofu. Toss to coat. Working in batches if needed, add tofu cubes in an even layer to the skillet. Cook for about 10 minutes, flipping a couple of times, until crispy on multiple sides. Transfer tofu to a paper towel-lined plate.
    4. Divide noodles into bowls. Top with tofu, sauce, kimchi, scallions and sesame seeds. Serve.

    Recipe Notes

    *If you don't have soba noodles on hand, I'm sure you could substitute another variety of noodle, like udon, ramen, or even spaghetti.

    Nutrition Facts
    Crispy Korean Tofu Noodle Bowls
    Amount Per Serving
    Calories 633 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Saturated Fat 4.2g21%
    Sodium 1740mg73%
    Potassium 562mg16%
    Carbohydrates 96.3g32%
    Fiber 5.4g22%
    Sugar 29.6g33%
    Protein 20.4g41%
    Calcium 220mg22%
    Iron 4.7mg26%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Brooklyn Murtaugh says

      September 29, 2016 at 8:00 pm

      This looks so easy and delicious! I will be trying this meal for sure!

      http://www.justbeingbrooklyn.com

      Reply
      • Alissa Saenz says

        October 02, 2016 at 11:39 am

        Thank you so much! I hope you enjoy it!

        Reply
    2. Pat Odoms says

      October 03, 2016 at 11:52 am

      How many servings from this recipe? Also, can sriracha be substitued for gochujang?

      Reply
      • Alissa Saenz says

        October 12, 2016 at 10:31 pm

        4 servings - sorry! Looks like I forgot to include that at first. You might be able to get away with sriracha, though the flavor will be different and I think it will be hotter. I've heard that a mixture of sriracha and miso works as a substitute for gochujang, so you could try that.

        Reply
    3. Amy says

      November 13, 2016 at 11:37 pm

      Thank you for this! Made it tonight (over jasmine rice instead of noodles) and it was fantastic.

      Reply
      • Alissa Saenz says

        November 18, 2016 at 8:57 am

        Awesome! Glad you enjoyed it! Thanks Amy!

        Reply
    4. Oscar Bailey says

      March 04, 2021 at 9:47 am

      5 stars
      Thank you! Tasted delicious, just had it for lunch :)

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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