[Recipe] Spicy Gochujang Pasta with Tofu Bowl

Have you ever tried combining the silky smoothness of tofu with a spicy gochujang pasta? Inspired by the brilliant Chef Edward Lee, this dish is a game-changer. My parents loved it so much hey asked me to make it again the very next day! So, after some testing, I’ve simplified the recipe so that anyone can make it at home with ease. Trust me, you won’t regret trying this. 🍜🔥

Ingredients

Base Ingredients

12 oz (340g) firm tofu (pan-frying variety)
3 oz (80g) linguine pasta
4 cups (1L) water
1 tbsp salt
1 tbsp olive oil
1 tbsp minced garlic
¼ onion, finely chopped
Black pepper & sesame oil (for garnish)

Gochujang Sauce

(I’ve linked the specific products I used at the bottom of this post!)

How to Make It

1. Prep the Ingredients

Finely chop ¼ of an onion to mix into the pasta later.

2. Prepare the Tofu Bowl

Place the tofu block in the microwave for 2 minutes to gently warm it. This helps remove excess moisture from the inside. Drain the released water.

Using a small cup (slightly smaller than the tofu block), press down and cut out a circular hole in the tofu to create a bowl shape. Slice the removed inner piece in half and reinsert it into the base to reinforce the structure.

3. Make the Gochujang Sauce

In a small bowl, mix:

1 tbsp gochugaru
1 tbsp low-sugar gochujang
1 tbsp soy sauce
1 tbsp low-sugar oyster sauce
1 tbsp allulose or oligosaccharide
1 tbsp olive oil

Brush about 1 tbsp of this sauce evenly onto the tofu bowl.

(Chef Edward Lee used oyster sauce, chili oil, and gochujang in his version, so I tried to stay as close as possible to that flavor profile. It’s absolutely delicious—trust me!)

4. Cook the Tofu

Place the tofu bowl in an air fryer at 320°F (160°C) and cook for 10 minutes.

Tip: Cooking time may vary depending on your air fryer model. Keep an eye on it to prevent burning. If you don’t have an air fryer, you can pan-fry the tofu with a little oil over low heat while occasionally brushing on more sauce.

5. Cook the Pasta

Bring 4 cups (1L) of water to a boil and add 1 tbsp of salt. Boil the pasta for 1-2 minutes less than the package instructions indicate (since we’ll finish cooking it in the sauce).

For my linguine, I boiled it for 9 minutes.

6. Make the Sauce Base

Heat 1 tbsp olive oil in a pan. Add 1 tbsp minced garlic and the chopped onion, then sauté until fragrant.

7. Combine Everything

Add the boiled pasta, 5 tbsp of pasta water, and the remaining gochujang sauce to the pan. Toss everything together and let the pasta absorb the flavors for about 1-2 minutes.

8. Assemble & Serve

Carefully place the saucy pasta inside the crispy tofu bowl. Drizzle a little sesame oil on top and finish with a sprinkle of black pepper.

Final Thoughts

The creamy texture of the tofu pairs beautifully with the spicy, umami-packed gochujang pasta. If making the tofu bowl feels like too much effort, you can also cube the tofu and toss it directly into the pasta for an equally delicious dish.

Give this recipe a try and let me know how it turns out! And if you’re curious about the exact ingredients I used, check out the links below.

Enjoy your meal! 🍽️🔥