Good recipe and would cook again. Only docking 1 star because it took me considerably longer than 30 minutes, partly because the recipe list includes pre-prepared items (like grated garlic and ginger), which makes it a bit inaccurate.

For the sauce: Double the gochugaru, a little more vinegar, lime juice, and salt (amps up the flavour — it is perfect this way and I’ve made it dozens of times). I also do a quick pickle for the cucumbers, which is a very nice contrast to the “rich” sauce. And to the people in the comments calling it too rich, literally the beauty of this recipe is that it is the illusion of rich while not in fact being rich!!

Made it. Loved it

Subbed the gochugaru with gochujang was insanely good

Was excited for this one but ultimately too rich and a bit flavourless for us!

Delicious! Even as leftovers.

Loved this! Added roasted snake aubergine and shredded Chinese cabbage for extra veggies. Forgot to take a pretty photo but leftovers still look good 😊

Flavors were good individually but prob a bit too much combined

The ingredients list has the chicken mince under the "sauce" section and the tofu under the "chicken" section!

Super tasty, a little rich for us. I thinned out the sauce with some bone broth.

One of my favourites!!

We made this using dried udon instead of frozen because of grocery store limitations. Meal turned out excellent. Very easy to make the sauce and the silken tofu blend was extremely rich tasting. It was nice being able to quickly make fresh noodles each day and add portions of sauce, chicken and greens as needed. Would highly recommend this one if you like the taste of tofu!

Had to make some adjustment since the silken tofu was sold out so used regular tofu what needed a bit more of every liquid but overall it was amazing!