Spicy Tofu Tahini Noodle Salad Recipe

Make this simple noodle salad. It uses less energy because cooking is limited. Change vegetables based on season.

– 150g carrots (about 2 medium), cut into matchstick – 3 tbsp rice vinegar, or any other vinegar – 1 tbsp honey or sugar – 4 nests rice noodles of your choice, such as brown (about 250g) – 4 tbsp sunflower oil – 1 tbsp Korean red pepper flakes or pul biber – 1 tsp ground cumin – 1-2 tsp chilli flakes – 40g sunflower seed – 5 tbsp tahini – 300g silken tofu – 1 tbsp soy sauce – 150g white cabbage, sprouts or any other cabbage, thinly shredded – 50g soft herbs of your choice (such as coriander, mint, dill or a mixture), leaves picked – 3 spring onions, trimmed and finely sliced

INGREDIENTS

Put carrots in a heatproof basin. In a small pan, combine vinegar, 3 tablespoons water, and honey or sugar.  

INSTRUCTIONS

STEP 1

Add a pinch of salt, bring to the boil, pour over the carrots, and let pickle while you make the remainder of the dish, stirring regularly.

STEP 2

Cook the noodles according to the package until soft, drain, rinse under cold water, and drain again. If you prefer warm noodles, cook them right before serving without rinsing.

STEP 3

Toast the sunflower seeds for 3-5 minutes over medium-low heat until golden. Get off the heat. In a small bowl, mix tahini, a pinch of salt, and 5-6 tbsp water until smooth and pourable. Set aside.

STEP 4

Break the tofu into small pieces in a shallow bowl or plate and pour over the soy sauce and chilli oil from step 3.

STEP 5

Top noodles with tahini sauce, cabbage, pickled carrots, tofu, toasted sunflower seeds, herbs, and spring onions in serving bowls. Pour carrot pickling liquid over and serve.

STEP 6

Healthy Tikka Masala Recipe

ALSO SEE