Kimchi and tofu rice noodle salad
Cold rice noodles with crisp cucumber and carrot, cubed tofu and chopped kimchi, in a gochujang dressing. Spicy, sharp and cooling together, with no heat needed in the kitchen.
Method
- Drain the tofu, wrap it in kitchen paper and press it under a plate for 10 minutes. Cut it into 1.5 cm cubes.
- Put the rice noodles in a heatproof bowl, cover with boiling water and leave for the time on the packet, usually 4 to 5 minutes. Drain, rinse under cold water and drain well again.
- Cut the cucumber and the peeled carrot into thin matchsticks. Slice the spring onions. Roughly chop the kimchi.
- In a large bowl, whisk the gochujang, tamari, rice vinegar and sesame oil with 1 tbsp of water until smooth.
- Add the noodles, tofu, cucumber, carrot and spring onions and toss until coated.
- Share between two bowls and top with the kimchi and sesame seeds.
Tip Rinse the noodles under cold water until they stop steaming, otherwise they clump. Check the kimchi has no fish sauce.
Per portion
| Energy | 430 kcal |
| Protein | 21 g |
| Carbohydrate | 53 g |
| of which sugars | 9 g |
| Fat | 13 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 2.92 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles100 g
- firm tofu200 g
- vegan kimchi80 g
- cucumber1
- carrot1
- spring onion2
- gochujang1 tbsp
- tamari1 tbsp
- rice vinegar1 tbsp
- sesame oil1 tsp
- sesame seeds10 g
