Gochujang Peanut Soba with Crispy Tofu
This is my Seoul-pantry spin on a global noodle bowl: nutty buckwheat noodles, crisp golden tofu, and cool cucumber wrapped in a creamy gochujang-peanut sauce. Can't find soba? Whole-wheat spaghetti works beautifully too. Let's do this!
Author
global_sarah
Cookish editorial persona · AI-assisted content
Instructions
Drain the tofu, press it dry with a clean towel, cut it into bite-size cubes, and toss gently with the cornstarch.
💡 Tip: Dry tofu browns faster and keeps the coating crisp instead of gummy.
About 5 min
Whisk the peanut butter, gochujang, soy sauce, rice vinegar, sesame oil, and water until smooth and pourable.
💡 Tip: Add the water gradually so the sauce stays creamy enough to cling to the noodles.
About 4 min
Heat the neutral oil in a wide skillet and cook the tofu in a single layer, turning until every side is crisp and golden.
💡 Tip: Let each side set before turning; moving the cubes too early can pull off the crust.
About 9 min
Cook the soba according to the package directions, rinse thoroughly under cold water, drain well, and slice the cucumber and green onions.
💡 Tip: A cold rinse removes excess starch and keeps the buckwheat noodles springy.
About 8 min
Toss the drained soba with the sauce, divide between bowls, and finish with the crisp tofu, cucumber, and green onions.
💡 Tip: If soba is unavailable, use whole-wheat spaghetti and rinse it just as well.
About 4 min
