One-Pot Firm Tofu Bulgogi with Sweet Potato Noodles
A one-pot Korean firm tofu bulgogi with bean sprouts and spinach, finished with garlic and kimchi, served over sweet potato noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and bake over medium-high heat until well browned, about 8 minutes.
Add the bean sprouts and spinach, cooking until softened, about 3 minutes.
Stir in the garlic and kimchi for 3 minutes.
Cook the sweet potato noodles separately according to package directions.
Let the tofu simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sweet potato noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.