Chili Crunch Tofu Noodle Bowls Content

When I was younger, my family moved from a diverse town to a new town, and I stuck out like a sore thumb. I remember feeling embarrassed to bring all the Korean food my mom made, like this dubu-jorim, to school. I worried what the other kids would think. Now that I’m an adult, these are some of my favorite dishes, and I’ve really come to appreciate my cultural background. I am proud to be Korean, and I’m always grateful for the path my parents have paved for me—and all the food we’ve made along the way. This recipe is adapted from my mom’s version to include some of our Momofuku pantry products. — Rachel Chang, Social Media Intern

Serves 2.

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Rinse tofu and pat dry, then slice into ¼ inch–thick slices.

Stir together scallions (saving 1–2 tablespoons for the garnish), grated garlic, 4 tablespoons Momofuku Soy Sauce, 1 tablespoon Momofuku Chili Crunch, 1 tablespoon Momofuku Hot Honey, 1 tablespoon Momofuku Toasted sesame oil, 1 teaspoon of sesame seeds, and ½ cup of water. 

Heat oil over medium high heat in a nonstick skillet. Add tofu and fry for 6–7 minutes, until browned and crisped. Flip and cook for another 4 minutes. 

Lower heat to medium low, then add sauce to skillet and cover and cook for 3 minutes. Uncover and cook an additional 1 minute, to reduce the liquid by half. 

Prepare Momofuku Noodles according to package directions and top with tofu.