Spicy tofu tahini noodle salad

 

Here’s a Spicy Tofu Tahini Noodle Salad that’s formidable, nourishing, and very vegetable-forward—best in case you experience hearty vegetarian dishes.

 

Spicy Tofu Tahini Noodle Salad

This highly spiced tofu tahini noodle salad is a colourful, protein-rich dish that balances creamy, nutty, spicy, and clean flavors in each chew. It works superbly as a mild major course, a packed lunch, or a crowd-fascinating facet. The aggregate of crisp greens, chewy noodles, and boldly pro tofu makes it both satisfying and refreshing.

Ingredients

For the tofu

250 g firm tofu, pressed and cubed

1 tbsp soy sauce or tamari

1 tbsp cornstarch

1 tsp chili flakes or chili powder

1 tbsp oil (sesame or impartial)

For the noodles

2 hundred g noodles (rice noodles, entire-wheat spaghetti, or soba)

Salt for boiling water

For the tahini dressing

3 tbsp tahini

1½ tbsp soy sauce or tamari

1 tbsp rice vinegar or lemon juice

1 tbsp honey or maple syrup

1–2 tsp chili paste (sambal oelek, gochujang, or sriracha)

1 small garlic clove, grated

2–four tbsp heat water (to skinny)

Vegetables

1 cup shredded pink cabbage

1 carrot, julienned

1 red bell pepper, thinly sliced

1 cucumber, sliced

 2 spring onions, finely chopped

A handful of sparkling coriander or mint

Garnish (elective)

Toasted sesame seeds

Crushed peanuts or cashews

Extra chili oil

Method

1. Prepare the tofu

Toss the cubed tofu with soy sauce, cornstarch, and chili flakes until frivolously coated. Heat oil in a pan over medium warmth and pan-fry the tofu until golden and crisp on all aspects. Set apart.

2. Cook the noodles

Boil the noodles in keeping with bundle instructions until simply soft. Drain and rinse below bloodless water to prevent cooking. Set aside.

3. Make the tahini dressing

In a bowl, whisk together tahini, soy sauce, vinegar or lemon juice, honey, chili paste, and garlic. Gradually add warm water until the dressing is easy, creamy, and pourable.

4. Assemble the salad

In a huge bowl, combine noodles, cabbage, carrot, bell pepper, cucumber, and spring onions. Add the crispy tofu and pour over the tahini dressing.

5. Toss and end

Gently toss the whole lot until well lined. Taste and alter seasoning—upload more chili paste for warmth or lemon juice for brightness. Garnish with herbs, sesame seeds, and nuts.

6. Serving & Variations

Serve slightly chilled or at room temperature.

Add edamame or chickpeas for extra protein.

Swap tofu for tempeh or roasted mushrooms if you want range.

For a gluten-unfastened model, use rice noodles and tamari.

This salad continues well inside the refrigerator for up to 2 days, making it ideal for meal prep. Creamy, spicy, and filled with greens, it’s a dish that feels indulgent at the same time as staying wholesome. 🌶️🥗

 If you need, I also can write this as a 600-word food article, blog put up, or menu description—just tell me the format.