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Honey-Gochujang Tofu
with Korean-style cold soba noodles

Active: 45 Total: 45
This meal has quite a bit of prep, but, if you do it ahead of time, the only thing to do right before dinner is cook the tofu.
Smarts #1: Be sure to prepare an ice bath (a bowl filled with ice water) for the noodles. It will quickly stop them from cooking and will also rinse off excess starch.
Smarts #2: You don’t need much lettuce for the cold soba noodles (and can skip it if you’d like), but it adds great texture.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Gochujang Tofu:
  • Tofu, extra-firm - 16 oz, slices or cubes (vacuum-packed preferable)
  • Honey - 2 Tbsp
  • Gochujang - 1 Tbsp (plus more for serving)
Korean-Style Cold Soba Noodles:
  • Ginger, fresh - 1 tsp, grated
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Sugar - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Sesame seeds, white - 1 tsp
  • Noodles, soba - 8 oz
  • Cucumbers - 8 oz, diced
  • Lettuce, romaine - 1/2 heart, finely chopped
  • Tomatoes, medium - 1, thinly sliced

Nutrition Facts

Amount Per Serving
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Choose Cooking Method

Prep

  1. Tofu - (If prepping right before cooking, get grill heating before continuing with prep.) If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips (make sure that these will easily fit on the grill without falling through the grates). (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with soy sauce, vinegar, toasted sesame oil, sugar, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
  3. Make glaze - Whisk together honey and Gochujang. (Can be done up to 5 days ahead)
  4. Boil noodles - Bring a large pot of water to a boil. Place a bowl of ice water near the stove. Add soba noodles to boiling water and boil according to package directions. Drain noodles and then immediately transfer to bowl of ice water to cool down and stop cooking.
  5. Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
  6. Dress noodles - When noodles have cooled down, drain off ice water. Toss noodles, cucumbers, lettuce, and tomatoes with dressing. Refrigerate until ready to serve.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  2. Place tofu over direct heat. Grill on both sides until grill marks appear. After grill marks appear, begin brushing generously with glaze while turning. If the glaze starts to burn, move the tofu to indirect heat to keep cooking. Cook until tofu is coated in a thick layer of glaze and is heated through.
  3. Just before serving, gently toss noodles (some of the dressing will have settled in the bottom of the bowl, so you’ll have to stir it to combine everything together).
  4. Serve tofu over noodles. Add extra Gochujang if you’d like. Enjoy!

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with soy sauce, vinegar, toasted sesame oil, sugar, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
  3. Make glaze - Whisk together honey and Gochujang. (Can be done up to 5 days ahead)
  4. Boil noodles - Bring a large pot of water to a boil. Place a bowl of ice water near the stove. Add soba noodles to boiling water and boil according to package directions. Drain noodles and then immediately transfer to bowl of ice water to cool down and stop cooking.
  5. Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
  6. Dress noodles - When noodles have cooled down, drain off ice water. Toss noodles, cucumbers, lettuce, and tomatoes with dressing. Refrigerate until ready to serve.

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Make

  1. Heat a wok or skillet over medium heat. Brush with some cooking oil. Add tofu and cook on one side until golden brown. Flip tofu and continue cooking on all sides until golden. When tofu is nearly finished cooking, add glaze and cook for a minute or two more until tofu is coated in glaze.
  2. Just before serving, gently toss noodles (some of the dressing will have settled in the bottom of the bowl, so you’ll have to stir it to combine everything together).
  3. Serve tofu over noodles. Add extra Gochujang if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (41)
Gluten-free (1)
Paleo (2)
Vegetarian (8)

Most Helpful

The soba noodles were not my favorite and I agree it needed more dressing. I left out that lettuce and tomatoes. Being unfamiliar with Korean food, they seemed out of place. I dressed the noodles a few hours before dinner and the little liquid there was got absorbed. Bummer.

By: Alana
Posted: Jun 30, 2021
Diet: Original
1 Helpful

32 reviews

Marinade was too sweet

By: Maria
Posted: Sep 19, 2021
Diet: Original
0 Helpful

Good easy meal. Used whole wheat spaghetti noodles since that's what we had.

By: Julie
Posted: Aug 20, 2021
Diet: Vegetarian
0 Helpful

We loved this when fresh. It didn't make for great leftovers.

By: Nancy
Posted: Aug 18, 2021
Diet: Original
0 Helpful

So Good! I made with zucchini noodles and it turned out really well

By: Kimberly
Posted: Aug 12, 2021
Diet: Paleo
0 Helpful

Love the soba noodle salad especially! I say add the dressing beforehand so it doesn't soak up too much.

By: Marleen
Posted: Aug 06, 2021
Diet: Original
0 Helpful

We don't care for soba, so I served the shrimp with some rice I already had on hand and just left the noodles out of the salad. It was all good, but not really loved by any of us.

By: Tara
Posted: Jul 14, 2021
Diet: Original
0 Helpful