Dinner for 4

Kimchi Tofu Noodle Jars

Name: Kimchi Tofu Noodle Jars
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/4 cup cornstarch; 2 tbsp vegetable oil; 2 tbsp reduced-sodium soy sauce; 1 tbsp gochujang; 22 7/8 oz firm tofu; 3 tbsp gochujang; 2 tbsp reduced-sodium soy sauce; 2 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp maple syrup; 2 cup frozen shelled edamame; 6 1/3 oz brown rice noodles; 1 tsp toasted sesame oil; 4 clove garlic; 6 cup spinach; 3 cup shiitake mushrooms; 1/4 tsp salt; 2 carrot; 2 tbsp water; 1 cup vegan kimchi

$16.51for 450 minServes 4

Crisp tofu, brown rice noodles, edamame, vegetables, and kimchi layer with a spicy sesame sauce in serving jars.

Photo: pickuplimes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Tofu, 23 oz$0.17/oz typical	23 oz	$3.90Typical price
	Frozen vegetables, 10 oz$0.10/oz typical	10 oz	$1.00Typical price
	Ramen and Asian noodles, 6.25 oz$0.18/oz typical	6.25 oz	$1.14Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
	Spinach, 6 oz$0.35/oz typical	6 oz	$2.10Typical price
	Mushrooms, 7.5 oz$0.40/oz typical	7.5 oz	$3.00Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.34Typical price
	Capers, 5 oz$0.45/oz typical	5 oz	$2.25Typical price
Total for the servings shown		$16.51

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaOlive and cooking oilSoy sauceAsian sauces and pastesVinegarHoney or maple syrup

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Korean Vegetarian Dairy-free High-protein Family Dinners

Typical price

$4.13 per serving$16.51 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/4 cup cornstarch
2 tbsp vegetable oil
2 tbsp reduced-sodium soy sauce
1 tbsp gochujang
22 7/8 oz firm tofu
3 tbsp gochujang
2 tbsp reduced-sodium soy sauce
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
2 cup frozen shelled edamame
6 1/3 oz brown rice noodles
1 tsp toasted sesame oil
4 clove garlic
6 cup spinach
3 cup shiitake mushrooms
1/4 tsp salt
2 carrot
2 tbsp water
1 cup vegan kimchi

Steps

Heat the oven to 425 F.
Toss the tofu with cornstarch, vegetable oil, soy sauce, and 1 tablespoon gochujang, then spread it on a baking sheet.
Bake the tofu for 25 minutes, turning it halfway through.
Whisk the remaining gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and water into a sauce.
Boil the rice noodles and edamame for 6 minutes, then drain and toss with sesame oil.
Cook the garlic, spinach, mushrooms, carrots, and salt in a large skillet for 8 minutes.
Layer noodles, vegetables, tofu, sauce, and kimchi in four jars.

Main ingredient on sale this week? See what to make with tofu on sale.