Crispy Vegan Tofu Noodles with Pickled Cucumbers
Description
Each bite of these Korean-inspired tofu noodles packs a punch. Saucy gochujang ramen lays the foundation for a pile of crispy tofu and quick-pickled cucumbers. A bold noodle dish for gochujang lover.
Ingredients
Crispy Tofu
- 1 (16-ounce) package extra-firm tofu, cut widthwise into ¼-inch thick slabs
- ⅓ cup cornstarch
- Morton kosher salt
- ¼ cup avocado oil
Pickled Cucumbers
- 5 Persian cucumbers, or 1 english cucumber, thinly sliced into rounds
- ⅓ cup white vinegar or rice wine vinegar
Noodles
- 1 (9.5–10 ounce) package dry ramen noodles (Japanese wheat noodles), such as Hakubaku
- 1 small onion or ½ large onion, cut into chunks (about 1 cup)
- 2–3 tablespoons gochujang, depending on spice preference
- 3 tablespoons hoisin sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 large clove garlic
- 1 2-inch knob ginger
- Cilantro for serving
Instructions
- Line a baking sheet with three layers of paper towels. Arrange tofu on paper towels then top with three more layers of paper towels. Set a second baking sheet on top and weigh down with something heavy, such as a Dutch oven or a few cans; let press for 15 minutes.
- Meanwhile, for the pickled cucumbers, combine cucumbers, vinegar, ⅓ cup water, and 1 teaspoon kosher salt in a medium bowl. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes or until ready to serve.
- Meanwhile, bring a large pot of water to a boil. Season water with salt then add noodles and cook 1 minute less than specified by package instructions. Reserve ½ cup noodle cooking water; drain noodles and add back to pot.
- Add onion, gochujang, hoisin, lime juice, toasted sesame oil, garlic, ginger and reserved ½ cup noodle water to a blender. Blend on high until completely smooth, about 1 minute.
- Pour sauce into pot with noodles and toss gently to coat. Keep warm over low heat, stirring occasionally, until tofu is ready.
- Whisk together cornstarch and ½ teaspoon kosher salt in a shallow dish. Cut tofu into ¼-inch thick strips. Dredge tofu in cornstarch to coat.
- Heat ¼ cup oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add tofu in an even layer and cook, without moving, until browned and crisp and naturally releases from skillet, about 5 minutes. Using tongs, flip pieces and continue cooking until golden brown, on bottom side, about 5 minutes more. Flip again and cook 5 more minutes until lightly golden browned all over.
- Transfer tofu pieces to a paper-towel-lined plate and sprinkle lightly with kosher salt.
- Adjust consistency of pasta with addition pasta cooking water as needed; season with salt and pepper to taste. Divide noodles and tofu strips between 4 bowls, top each serving with a handful of pickled cucumbers and fresh cilantro.
Notes
In the test kitchen we use Morton Coarse Kosher Salt for recipe development. If you’re using Diamond Crystal, use this conversion: 1 ½ teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt. You can learn more about kosher salt and conversions here.
To make this recipe gluten-free, use rice noodles.
Nutrition
Serving: 1/4 recipeCalories: 455kcalCarbohydrates: 65gProtein: 20gFat: 13gSaturated Fat: 2gSodium: 780mgFiber: 4.5gSugar: 8g
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