Dry Gochujang Noodles
Shirataki noodles with broccoli and crispy gochujang-marinated tofu, finished with chopped peanuts.
- Prep
- 10 min
- Marinate
- at least 30 min
- Cook
- 15–20 min
- Serves
- 1
Ingredients
- 165 g firm tofu (⅓ block of 500 g), cut into medium cubes
- 1 tbsp gochujang paste
- 1 tbsp coconut aminos for the marinade
- 1 tbsp additional coconut aminos or tamari for the noodles
- 1 tbsp tamari
- Juice of ½ lemon
- Salt, to taste
- ½ tsp honey (optional)
- 1 small pack shirataki noodles (~150 g drained)
- 1 cup broccoli florets
- 1 small onion, finely chopped (~50 g)
- 1 garlic clove, minced
- 1 tsp coconut oil or extra virgin olive oil
- 1 tbsp salted or spicy peanuts, chopped (for topping)
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 480 kcal
- Protein
- 36.5 g
- Carbohydrates
- 40.5 g
- Fat
- 24.0 g
- Fibre
- 12.9 g
Method
- 1
Marinate the tofu: Mix gochujang, coconut aminos, tamari, lemon juice, salt, and optional honey.
- 2
Coat tofu cubes and marinate for at least 30 minutes.
- 3
Prepare noodles: Drain and rinse shirataki noodles well. Set aside.
- 4
Cook broccoli: Heat oil in a pan, sauté onion and garlic until fragrant.
- 5
Add broccoli florets and stir-fry for 3–4 minutes until tender-crisp.
- 6
Add noodles: Add shirataki noodles to the pan with 1 tbsp coconut aminos (or tamari). Toss well.
- 7
Cook tofu: In a separate pan, sauté marinated tofu until golden and slightly crispy.
- 8
Assemble: Combine tofu, noodles, and broccoli. Toss gently.
- 9
Top with chopped peanuts before serving.
Bulk the noodles out with mushrooms, cabbage, broccoli or peppers and include a clear protein source. If using tamari as well as gochujang, taste first before adding any extra salt.
Notes
Nutrition basis: Includes the additional 1 tbsp coconut aminos used for noodles in the method; excludes optional honey. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.