detour. My kitchen

Noodles · FIRST EDITION

Gochujang noodles with crisp tofu

Chilli-red noodles with golden tofu and a glossy, savoury-sweet sauce.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If spicy tomato pasta is your thing, gochujang opens the door to a deeper kind of chilli flavour.

Here’s how.

  1. 1

    Brown the tofu

    Heat the oil in a non-stick frying pan over medium-high heat. Fry tofu for 8–10 minutes, turning gently until golden.

  2. 2

    Mix the sauce

    Stir together gochujang, soy sauce, maple syrup, vinegar, garlic and water.

  3. 3

    Cook the noodles

    Cook the noodles to packet instructions and drain.

  4. 4

    Glaze and toss

    Lower the pan heat. Add the sauce to the tofu and bubble for 1 minute. Add spinach to wilt, then toss in the noodles. Add water if needed to keep everything glossy.

Use a wide pan so the tofu browns instead of steaming.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.