Spicy Korean tofu and sweet potato noodles stir fry (vegan)

by Chef Caroline Ishii

Serves 4 people

  • 1 package Soyerie Atsuage tofu (340 grams)
  • 1 green onion, thinly sliced
  • 1 red pepper, julienne
  • 1 cup snow peas
  • 1 Bok choy, trimmed 
  • 1 package Korean sweet potato noodles
  • 1 tablespoon olive or canola oil
  • 1 tablespoon sesame seeds

Barbecue sauce:

  • 1/3 cup white miso
  • ¼ cup maple syrup
  • 1/3 cup Korean dried chilli flakes (gochugaru)
  • ¼ cup soy sauce
  • 4 cloves garlic 
  • ½ cup sesame oil
  • ¼ teaspoon sea salt
  • ¼ cup or more water


  1. Drain the liquid from the tofu package. Cut the tofu into cubes or triangles.
  2. Prepare the vegetables: green onion, red pepper, snow peas, Bok choy
  3. Combine the barbecue sauce ingredients in a blender and blend until smooth. Add more water to make the sauce thinner as desired.
  4. Bring a large pot of water to a boil. Add the noodles and boil for 6-7 minutes. Drain and rinse in cold water to cool down.
  5. Heat a large pan to medium heat. Add the oil.
  6. Braise the tofu on both sides until there is some colour, a few minutes on each side
  7. Add the vegetables and sauté with the tofu for a few minutes.
  8. Add the noodles and combine with the rest. Turn off the heat.
  9. Add a few tablespoons of the barbecue sauce, or more depending on your heat preference, and combine with everything. Garnish with sesame seeds.
  10. Store leftover barbecue sauce in the fridge. It will last a few weeks and can be used for many purposes; it’s great on sandwiches!