Pressure Cooker Caramelized Gochujang Tofu Udon with Zesty Miso Glaze
A bold, umami-rich noodle bowl featuring tender pressure-cooked tofu glazed in a spicy-sweet gochujang caramel, served over chewy udon and finished with a bright miso sauce. This dish delivers restaurant-quality flavor in under 30 minutes, perfect for a satisfying weeknight meal.
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cut into 1-inch cubes
- 8 oz fresh udon noodles or dried, according to package
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tsp white miso paste
- 1 tbsp sesame oil toasted
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 cups vegetable broth low-sodium preferred
- 1 tbsp cornstarch mixed with 2 tbsp water for slurry
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave. Make-Ahead: The tofu can be marinated in the gochujang mixture up to 24 hours in advance for deeper flavor. Variations: Add sautéed mushrooms or bok choy for extra vegetables. For a spicier kick, add a pinch of gochugaru (Korean chili flakes) to the glaze. Serving Suggestion: Serve with a side of quick-pickled cucumbers for a refreshing contrast.