Quick Kimchi Tofu Noodles with Spicy Chilli Peanuts Recipe

Rukmini Iyer’s kimchi tofu noodles with chilli peanuts is a quick and easy recipe that is simple yet spicy, adaptable enough to become a firm family favourite. It also fills lunchboxes the next day.

This is one of those rare dishes that can be made for both adults and children—reserving the kimchi topping and chilli peanuts for the adults, of course. Adding the kimchi just before serving ensures freshness and preserves its beneficial properties. Leftovers are excellent in lunchboxes the next day, so making the full quantity and storing the excess in the fridge is worthwhile.

Kimchi Tofu Noodles with Chilli Peanuts

Prep: 15 min | Cook: 15 min | Serves: 4

—

Ingredients

• 2 tbsp sesame or neutral oil
• 2 garlic cloves, peeled and finely grated
• 3 cm ginger, peeled and finely grated
• 280 g firm tofu, cut into 1½ cm cubes
• ½ tsp ground turmeric
• 1 tsp sea salt flakes, plus extra to taste
• ½ sweetheart cabbage, cut into ½ cm thick slices
• 2 × 150 g packets straight-to-wok udon noodles
• 2 tbsp soy sauce

For the Chilli Peanuts

• 1 tbsp butter or sesame oil
• 40 g salted peanuts
• ½ tsp chilli flakes

For the Topping

• 2–4 tbsp kimchi, finely chopped
• 2 spring onions, trimmed and finely sliced

Method

1. Heat the oil in a large frying pan over low heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the tofu, stirring gently to coat, then increase heat to medium and fry for 2 minutes. Flip the cubes and fry on the other side for another 2 minutes until lightly golden brown.
2. Add the turmeric and salt, stir-fry for another minute, then scatter in the sliced cabbage. Add 2 tablespoons of boiling water, cover, and steam for 3 minutes.
3. Meanwhile, melt the butter in a small frying pan, add the peanuts, and fry for a minute. Stir in the chilli flakes, remove from heat, and let cool.
4. Add the noodles to the cabbage and tofu pan, gently stir-fry for 2 minutes until the noodles are cooked through. Add soy sauce, stir well, then taste and add salt if needed.
5. Divide the noodles and tofu among four bowls. Top with kimchi, chilli peanuts, and sliced spring onions. Alternatively, make two bowls and save the rest for lunch the next day.