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Kimchi Tofu with Noodles

Using Vegan Kimchi
Course: Main Course
Cuisine: Korean
Keyword: kimchi
Servings: 2 people


  • 3 tbsp kimchi
  • 300 g firm tofu drained, pressed, and chopped
  • 100 ml porcini mushroom stock soak dried mushrooms for approx. 10 minutes and use the liquid
  • 200 g noodles
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil plus more for frying
  • 2 tsp syrup agave, maple, etc.
  • 4 sliced spring onions
  • Seasoning
  • 1 lime


  • Cook the noodles according to packet instructions, drain and rinse under cold water
  • Mix the noodles in a bowl with the soy sauce, sesame oil and syrup and set aside until serving
  • Roughly chop the kimchi and set aside 1 tbsp for serving fresh
  • Heat up a splash of sesame oil in a frying pan and add in the 2 tbsp of kimchi
  • Fry off the kimchi for about 5 minutes, until it starts to caramelise (if it starts to dry, top up with any of the kimchi water left from the mix)
  • Add in the stock and the tofu, cook for approx. 10 minutes, until the tofu is spongy and the kimchi starts to congeal into a sauce (top up with more stock as necessary)
  • Place the cold coated noodles in a bowl (if you prefer them hot, stick into the pan with the kimchi mix for the last minute)
  • Top with the kimchi mix, season to taste and then dollop on the fresh kimchi and chopped spring onions
  • Squeeze a little lime juice over to serve