Spicy Korean Noodles & Tofu Meatballs
View original ↗
Oh My Veggies · by Nicole★ 5.0 (1)

Spicy Korean Noodles & Tofu Meatballs

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 41%
CARBS 77G51% OF CAL
7G FIBER56G OTHER14G TOTAL SUGAR
FAT 26G38% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chewy udon noodles coated in spicy gochujang sauce with savory baked tofu meatballs. Flavorful, plant-based, and moderately spicy.

mainkoreanbowltofudairy freeveganvegetarian
View the full recipe on Oh My Veggies →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • Oil or cooking spray
  • 7 ounces extra firm tofu (half of a 14 ounce package, drained)
  • 1 1/4 cups panko breadcrumbs
  • 1/2 cup chopped walnuts
  • 1/2 cup diced onion (about 1 small onion)
  • 2 garlic cloves (minced)
  • 1 1/2 teaspoons freshly grated ginger
  • 2 tablespoons unflavored soy or almond milk
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon ground flaxseed
  • 1 teaspoon black pepper
  • 6 ounces dried udon noodles
  • 1/4 to 1/3 cup gochujang*
  • 1 1/2 tablespoons maple syrup or agave syrup
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove (minced)
  • 3 scallions (chopped)
  • Toasted sesame seeds
PREP
15M
SODIUM
1638MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.