Gochujang Noodles with Tofu and Vegetables

This gochujang noodle dish, inspired by rainbow plant life and modified by Jeanne Rosner, is bold, savory, and deeply satisfying, with a glossy sauce that coats every strand of noodle. The sauce balances the fermented heat of gochujang with toasted sesame oil, soy sauce and a touch of sweetness, creating layers of flavor that feel rich without being heavy. Udon noodles are especially well suited here, offering a chewy texture that stands up beautifully to the robust sauce.

The tofu is baked until golden and crisp, giving the dish a hearty, protein rich backbone. Lightly coating the tofu with sauce and cornstarch before baking helps it develop a crisp exterior while staying tender inside.

Aromatics like garlic, ginger and scallions build a fragrant base, while Napa cabbage and bell pepper add freshness and contrast. The vegetables soften just enough to stay vibrant and slightly crisp, keeping the dish lively and balanced. Finished with sesame seeds, fresh herbs and a drizzle of toasted sesame oil, this noodle bowl is comforting, punchy, and perfect for a weeknight meal.

Here are Step by Step Instructions to Make This Comforting and Delicious Gochujang Noodles with Tofu and Vegetables: