Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp gochugaro (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp neutral oil for frying
• 1 head broccoli, cut into florets
• 1 pack Momofuku soy & scallion noodles
• 2 sheets roasted seaweed (nori)
• 1 ripe avocado, sliced
• Scallions and sesame seeds to garnish

Instructions

1. 01

   Press tofu for at least 30 minutes, then cube into 1-inch pieces.

2. 02

   Toss tofu with gochugaro, soy sauce, and sesame oil. Let marinate 10 minutes.

3. 03

   Heat neutral oil in a skillet over medium-high. Fry tofu until crispy on all sides, about 8–10 minutes.

4. 04

   Steam or roast broccoli florets until tender-crisp.

5. 05

   Cook Momofuku noodles according to package directions.

6. 06

   Assemble your big white bowl: noodles first, then broccoli, then crispy tofu.

7. 07

   Top with avocado slices, torn seaweed sheets, scallions, and sesame seeds.