Description
A vibrant and flavorful Spicy Tofu Tahini Noodle Salad combining tender rice noodles with pickled carrots, silken tofu, and a creamy tahini dressing. Layers of spice from Korean red pepper flakes, cumin, and chili flakes are balanced with fresh herbs and crunchy toasted sunflower seeds, making this a delightful, nutritious, and easy-to-prepare meal.
Ingredients
Scale
Vegetables and Herbs
- 150g carrots (about 2 medium), cut into matchsticks
- 150g white cabbage, thinly shredded (or sprouts or any other cabbage)
- 50g soft herbs (such as coriander, mint, dill, or a mixture), leaves picked
- 3 spring onions, trimmed and finely sliced
Noodles
- 4 nests rice noodles of your choice, such as brown (about 250g)
Pickling Liquid
- 3 tbsp rice vinegar (or any other vinegar)
- 1 tbsp honey or sugar
- Pinch of salt
- 3 tbsp water
Spice Oil
- 4 tbsp sunflower oil
- 1 tbsp Korean red pepper flakes (or pul biber)
- 1 tsp ground cumin
- 1–2 tsp chilli flakes
- Large pinch of salt
Other Ingredients
- 40g sunflower seeds
- 5 tbsp tahini
- 300g silken tofu
- 1 tbsp soy sauce
- Pinch of salt (for tahini sauce and pickling liquid)
- 5–6 tbsp water (for tahini sauce)
Instructions
- Pickle the Carrots: Place the carrot matchsticks into a heatproof bowl. In a small pan, combine rice vinegar, 3 tbsp water, honey or sugar, and a pinch of salt. Bring to a boil, then immediately pour this hot pickling liquid over the carrots. Stir occasionally and leave to pickle while you continue preparing the salad.
- Cook the Noodles: Prepare the rice noodles according to the package instructions until tender. Drain and rinse under cold running water to stop cooking, then drain again. For a warm salad, cook noodles last without rinsing to retain heat.
- Make the Chili Spice Oil: Heat sunflower oil in a small pan over medium heat until shimmering but not smoking. In a heatproof bowl, combine Korean red pepper flakes, ground cumin, chili flakes, and a large pinch of salt. Carefully pour the hot oil over the spice mixture and stir well to coat spices evenly. Set aside.
- Toast the Sunflower Seeds: Return the empty pan to medium-low heat. Add sunflower seeds and toast for 3-5 minutes until they turn just golden and fragrant. Remove from heat and set aside.
- Prepare the Tahini Sauce: In a small bowl, mix tahini with a pinch of salt and 5-6 tbsp water until you achieve a smooth, pourable consistency. Adjust water as needed.
- Marinate the Tofu: Place silken tofu in a shallow bowl or on a plate and gently break it apart slightly. Spoon over the soy sauce and drizzle with the prepared chili oil from step 3. Allow to marinate briefly while assembling the salad.
- Assemble the Salad: Divide the cooked noodles evenly among serving bowls. Top with tahini sauce, shredded cabbage, pickled carrots (including some pickling liquid), marinated tofu, toasted sunflower seeds, fresh herbs, and sliced spring onions. Drizzle extra carrot pickling liquid over the top if desired and serve immediately.
Notes
- You can substitute the vinegar with apple cider or white wine vinegar if preferred.
- Adjust the amount of chili flakes to suit your heat tolerance.
- For a warm noodle salad, serve noodles immediately after cooking without rinsing.
- Silken tofu is delicate—handle gently to keep texture intact.
- This dish can be made ahead minus the toasted seeds and fresh herbs, which are best added before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean-inspired
Keywords: spicy tofu salad, tahini noodle salad, Korean red pepper flakes, rice noodles, silken tofu, healthy Asian salad
