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Vegan Gochujang Tofu Noodle Bowl

A crispy, sticky and spicy gochujang tofu bowl inspired by Korean cuisine. This dish is filled with delicious veggies and will quickly become a weeknight fav.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 2
Calories: 580kcal


Gochujang Tofu:

  • 1 (280g) block firm tofu, cut into cubes
  • 4 tbsp cornflour
  • 1/2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1/2 tbsp agave syrup
  • 2 tbsp water
  • 1/2 tbsp lime juice
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste

Noodle Bowl:

  • 2 packs (servings) noodles
  • 2 medium carrots, cut into thin ribbons or peeled with a julienne peeler
  • 1/2 cucumber, sliced into diagonal rounds
  • 2 spring onion, finely sliced
  • 1 tbsp pickled red cabbage


  • 1 handful of fresh coriander
  • fresh chilli, thinly sliced
  • 1/2 lime, cut into wedges
  • sprinkle of sesame seeds
  • drizzle of soy sauce


  • Coat the tofu cubes with cornflour. Then heat some oil in a frying pan and cook on medium heat, flipping regularly to cook all sides, for about 15 minutes. Make your gochujang sauce by adding gochujang paste, soy sauce, agave syrup, lime juice, ginger paste and garlic paste to a bowl and mix together.
  • Cook your noodles as per the packet instructions.
  • Once the tofu is crispy on all sides, add the sauce to the pan and fry for a few more minutes so that it thickens and binds to the tofu.
  • Place the noodles in a bowl, then top with the gochujang tofu, carrot, cucumber, spring onion, pickled red cabbage, chilli, coriander, sesame seeds, soy sauce and a wedge of lime.


*Calories are estimates (not including garnishes)