10 Min Dinner: Kickass Hot Gochujang Tofu & Ramen

This is one of my favourite methods to experiment in the kitchen, to concoct recipes on the fly and hope to heaven it works.

Some days, we work long hours or we are sick or just uninspired and have absolutely no strength to go through the arduous cooking process. But I find that these times force me to dig deep into the recesses of my creativity and my fridge. Today, I am sharing my easy Korean Gochujang Tofu inspired dish, yet again with my maniacal lust for kickass heat.

Serves 1-2

Ingredients:

A lust for heat

An appreciation for hot stuff

White Tofu - 2 blocks
Spinach leaves - 2 fistfuls
Hard Boiled Egg - 1 or 2
Ramen Noodles - 1 packet
Cheese - 1 slice
Green Chili - 1 pc
Chili Paste - 1 tsp
Ginger Paste - 1 tsp
Gochujang Paste - 1 pregnant tsp
Shoyu (enhanced with dashi and rice wine) - 2 tsp
Onion Powder - 1 tsp
Garlic Powder - 1/2 tsp
Tomato - Half (or use 1 tsp tomato powder)

Steps:

Boil egg. While it's cooking, wash spinach leaves and cut tofu into cubes
Heat a skillet and fry chili paste, followed by ginger paste. Dilute the paste with a bit of water
As the paste dilutes, add shoyu, followed by onion powder, garlic powder and tomato. Also you can add in the tofu cubes now to soak in as much flavour as possible
Add gochujang paste and taste (see if you need to add sugar to sweeten or salt to heighten the paste)
Add more water and ramen. As the ramen softens, quickly add cheese and stir
Add spinach leaves and the peeled hard boiled eggs