Korean Barbecue Tofu & Dahn Min Noodles

Korean Barbecue Tofu & Dahn Min Noodles

2 reviews, 5 star(s). 50% would make again

Ready in 2 hours 30 minutes; part of Make Ahead Dinners collection

This is the recipe that first made me think tofu was an edible substance. Even the kids eat it without complaint. Yummo!


1 1/2 lbs Tofu; cut into 1/4" slices
8 ounce Chinese Noodles; I use MarcoPolo
1/2 cup soy sauce
6 Tbs sugar
2 teaspoons dry mustard
4 cloves garlic minced
2 teaspoons onion powder

Original recipe makes 4 Servings



Marinate tofu slices for at least 2 hours (overnight is best).

Heat a large pot of water to boiling, remove from heat and let noodles soak for 10 minutes. Add a bit of oil and return pot & noodles to heat and once they boil cook for 3-4 minutes. Rince with cold water and when well drained spread noodles on a parchment or waxed paper to dry for about 30 minutes. Sprinkle with peanut oil to prevent sticking.

Heat a large skillet or wok brown tofu on both sides in 2 T oil, reserving marinade. Remove tofu from pan. Add a bit more oil and fry noodles until warmed through. When just about done pour remaining marinade over noodles and stir to coat evenly.

Garnish with chopped green onion, sauted mushrooms, asparagus or snow peas.


BigOven Tip: Easily make this ahead of time! Marinate tofu for up to 24 hours.

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Calories Per Serving: 693 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good. I used a very firm tofu and yellow mustard as I didn't have the other.
scottsknowles 2y ago

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