Korean Salad with Tofu, Cucumber and Rice Noodles Recipe
A light, crunchy salad with delicate tofu, springy rice noodles and cucumber in a sesame-soy dressing. It’s a bit like an Asian noodle-and-veg dish, but served cold and with a distinctly Korean character thanks to soy sauce, rice vinegar and a touch of spicy paste. In Korea, salads like this often appear as one of many small side dishes on the table, but they can easily play the main role in a light summer lunch or dinner.
This salad combines Korean-inspired flavours with an easy, refreshing format that works both as a side dish and as a light main. The contrast of crunchy vegetables, chewy rice noodles and crisp-edged tofu makes it satisfying without feeling heavy.
Chef's tips
Dry the tofu as thoroughly as you can before frying – this helps it brown nicely and stay pleasantly firm in the salad. Adjust the amount of gochujang to your heat tolerance and always taste the dressing before adding it to the salad.
How to serve
Serve in deep bowls, topped with extra spring onion and sesame seeds. For a more filling meal, add a soft-boiled egg on top or serve alongside a bowl of miso or clear broth.
Ingredients
- tofu natural, firm - 250 g
- rice noodles thin, vermicelli type - 120 g
- cucumber medium, fresh - 1 piece
- carrot medium - 1 piece
- spring onion with green tops - 3 pieces
- garlic - 2 cloves
- soy sauce light - 3 tablespoons
- rice vinegar - 2 tablespoons
- sesame oil toasted - 1.5 tablespoon
- gochujang paste for heat, you can use less - 1 tablespoon
- sugar or honey - 1 teaspoon
- sesame seeds toasted in a dry pan - 1 tablespoon
- vegetable oil for frying the tofu - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Pour boiling water over the rice noodles in a large bowl, cover with a plate and set aside for 5–7 minutes, until softened. Drain in a colander and rinse with cold water so they don’t stick together.
- Remove the tofu from the package, pat very dry with paper towels and cut into cubes of about 1.5 cm. Lightly salt on all sides.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 6–8 minutes, turning gently, until the cubes are golden and slightly crisp on several sides. Set aside to cool.
- Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon, then slice the flesh into thin half-moons. Peel the carrot and cut into very thin matchsticks or grate on the coarse side of a grater.
- Slice the spring onion thinly (both white and green parts). Finely chop the garlic or press it through a garlic press.
- In a bowl, mix the soy sauce, rice vinegar, sesame oil, gochujang paste and sugar. Stir with a spoon until the paste dissolves and the dressing is smooth.
- Put the rice noodles, cucumber, carrot, spring onion and tofu into a large bowl. Pour over the dressing and gently toss with your hands or tongs so you don’t break the tofu. Taste and season with salt and pepper if needed.
- Finally, sprinkle everything with the toasted sesame seeds. Serve immediately or after 15–20 minutes in the fridge to let the flavours meld.
Storage
No storage information available for this dish.
I like to chill the salad briefly before serving so the flavours blend and the noodles firm up a little. If you’re packing it for lunch, keep the tofu and dressing in separate containers and combine everything just before eating.
