Spicy Tofu Tahini Noodle Salad

by BBC Good Food

Whip up this easy noodle salad. With minimal cooking involved, it helps on the energy usage front. Switch up the veg depending on what’s in season

Method

Based on 4 servings, adjust as needed.

Step 1

Tip the carrots (cut into matchsticks) into a heatproof bowl. Pour the rice vinegar into a small pan with 3 tbsp water (if cooking for 4) and the honey or sugar. Add a pinch of salt, bring to the boil, then immediately pour this over the carrots and leave to pickle while you prepare the rest of the dish, stirring occasionally.

Step 2

Cook the noodles following pack instructions until tender, then drain, rinse under cold running water and drain again. Alternatively, if you prefer warm noodles, cook them at the end just before serving, without rinsing afterwards.

Step 3

Heat the sunflower oil in a small pan over a medium heat. Tip the cumin, chilli flakes (and the red pepper flakes if you have them) and a large pinch of salt into a small heatproof bowl. When the oil is shimmering (be careful not to let it smoke), carefully pour it over the spice mixture in the bowl, stirring to coat everything in the oil. Set aside.

Step 4

Return the pan to a medium-low heat and toast the sunflower seeds for 3-5 mins until just turning golden. Remove from the heat. Mix the tahini and a pinch of salt with 5-6 tbsp water (if cooking for 4) in a small bowl until smooth and pourable. Set aside.

Step 5

Put the tofu in a shallow bowl or on a plate, break it apart slightly and spoon over the soy sauce and the chilli oil you made in step 3.

Step 6

Divide the noodles between serving bowls and top with the tahini sauce, cabbage, pickled carrots, tofu, toasted sunflower seeds, picked herbs (coriander, mint or dill) and spring onions. Drizzle over the carrot pickling liquid and serve.

  • Ingredients
  • Based on 4 servings
  • 3 tbsp Rice Vinegar, or any other vinegar 1x Blue Dragon White Rice Vinegar 150ml
  • 1 tbsp Honey, or sugar 1x Sainsbury's Runny Honey 340g
  • 4 tbsp Sunflower Oil 1x JS Sunflower Oil 1L
  • 1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g
  • 1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • 40g Sunflower Seeds 1x Sainsbury's Sunflower Seeds 100g
  • 5 tbsp Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g
  • 300g Silken Tofu 1x Clearspring Organic Japanese Silken & Smooth Tofu 300g
  • 1 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 150g Carrots, (about 2 medium), cut into matchsticks 2x Sainsbury’s Carrots Loose
  • 4 nests Rice Noodles, of your choice, such as brown (about 250g to feed 4) 1x Sainsbury's Rice Noodles 250g
  • 150g White Cabbage, sprouts or any other cabbage, thinly shredded 1x Sainsbury's White Cabbage Each
  • 3 Spring Onions, trimmed and finely sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 30g Soft Herbs, such as coriander, mint or dill, leaves picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g
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