Recipes

Spicy Kimchi Udon Noodles with Gochujang-Glazed Tofu

Ingredients

For the Gochujang-Glazed Tofu:

  • 200g firm tofu, cubed
  • 2 tablespoons Sun Hee Gochujang paste
  • 1 tablespoon Sun Hee Light Soy Sauce
  • 1 tablespoon Sun Hee Sesame Wok Oil
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil for frying

For the Udon Noodles:

  • 200g Sun Hee Udon Noodles, cooked according to package instructions
  • 1 tablespoon Sun Hee Sesame Wok Oil
  • 1 tablespoon Sun Hee Light Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sun Hee Chilli Flakes (adjust to taste)
  • 250g Sun Hee Kimchi, chopped

For Garnish:

  • Sun Hee Sesame seeds
  • Sun Hee Gangnam Kimchi Sauce
  • Spring onions, chopped
  • Fresh coriander, chopped

30min

2

Instructions

    • In a bowl, whisk together gochujang paste, soy sauce, sesame oil, maple syrup or honey, rice vinegar, grated ginger, and minced garlic.
    • Toss the cubed tofu in the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
    • Heat vegetable oil in a pan over medium-high heat. Fry the marinated tofu until golden and crispy, about 4-5 minutes per side.
    • In a separate pan, heat sesame oil over medium heat.
    • Add cooked udon noodles, soy sauce, rice vinegar, chilli flakes, and chopped kimchi. Stir-fry for 3-4 minutes until well combined and heated through.
    • Divide between two serving plates & top with gochujang-glazed tofu.
    • Garnish with sesame seeds, Gangnam Kimchi Sauce, chopped spring onions, and fresh coriander.
    • Adjust the spice level by modifying the amount of chilli flakes and gochujang paste.
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