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.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Fresh
Umami
Spicy
Nutty
Filling
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
3
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
Main Ingredient:
tofu
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
In fridge:
2 days
Freezing:
No
Przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 10–15 minut z lodówki i delikatnie wymieszaj; makaron może lekko wchłonąć sos, więc w razie potrzeby dodaj odrobinę sosu sojowego i oleju sezamowego.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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