Spicy vegan rice noodle bowls with Korean fried tofu

Wake up your palette with this fiery Korean fried tofu served on a bed of rice noodles and crisp, fresh veg.

Spicy vegan rice noodle bowls with Korean fried tofu

HANDS-ON TIME 15 min | TOTAL TIME 30 min | SERVES 4 | VEGAN

INGREDIENTS

• 400 grams tofu
• 2 tbsp cornflour
• 1 tsp sea salt
• 5 tbsp cooking oil
• 1 red onion, finely chopped
• 2 spring onions, chopped
• 2 jalapeno chillies, coarsely chopped
• 7 cloves garlic, finely chopped
• 6 dried red chillies, torn
• 2 tbsp maple syrup
• ½ tbsp mirin
• 1 tbsp gochujang
• 1 tbsp tamari
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• 1 tsp cornflour
• 200 grams pad Thai rice noodles, cooked according to the packet directions
• 4 carrots, julienned
• 2 Mediterranean cucumbers, cut into spears
• Coriander, to serve
• 1 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• Limes wedges, to serve

METHOD

PREPARE the tofu a day ahead by pressing it lightly between a tray with a paper towel.

ONCE pressed overnight, cut into 2 cm blocks. Dust in cornflour and salt before frying in 3 tbsp oil. Drain on paper towel.

MAKE the sauce by heating the remaining oil and frying the red onion, spring onion, jalapeños, garlic and dried chillies for 2–3 minutes. Add the maple syrup, mirin, gochujang, tamari, rice vinegar and sesame oil and stir through over low heat until well combined. Add 1 tsp of cornflour and cook over low heat until the sauce thickens. Toss through the tofu.

SERVE Korean fried tofu on a bed of rice noodles topped with carrot and cucumber. Garnish with sprigs of coriander and sesame seeds, and serve with lime wedges on the side.

Print Recipe

Spicy rice noodle bowls with Korean fried tofu

Dinner

Serves: 4

Prep Time: 15 min Total Time: 30 min, plus overnight pressing

Ingredients

• 400 grams tofu
• 2 tbsp cornflour
• 1 tsp sea salt
• 5 tbsp cooking oil
• 1 red onion, finely chopped
• 2 spring onions, chopped
• 2 jalapeno chillies, coarsely chopped
• 7 cloves garlic, finely chopped
• 6 dried red chillies, torn
• 2 tbsp maple syrup
• ½ tbsp mirin
• 1 tbsp gochujang
• 1 tbsp tamari
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• 1 tsp cornflour
• 200 grams pad Thai rice noodles, cooked according to the packet directions
• 4 carrots, julienned
• 2 Mediterranean cucumbers, cut into spears
• Coriander, to serve
• 1 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• Limes wedges, to serve

Instructions

1

PREPARE the tofu a day ahead by pressing it lightly between a tray with a paper towel.

2

ONCE pressed overnight, cut into 2 cm blocks. Dust in cornflour and salt before frying in 3 tbsp oil. Drain on paper towel.

3

MAKE the sauce by heating the remaining oil and frying the red onion, spring onion, jalapeños, garlic and dried chillies for 2–3 minutes. Add the maple syrup, mirin, gochujang, tamari, rice vinegar and sesame oil and stir through over low heat until well combined. Add 1 tsp of cornflour and cook over low heat until the sauce thickens. Toss through the tofu.

4

SERVE Korean fried tofu on a bed of rice noodles topped with carrot and cucumber. Garnish with sprigs of coriander and sesame seeds, and serve with lime wedges on the side.

Made this Korean fried tofu recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

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Kirsty Buchanan

Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.