Chilled spicy tahini noodle bowl
Elina
Photo by Elina
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
A simple vegan weeknight dinner perfect for warmer days. The creamy, savory, and slightly tangy sauce really brings the dish together. Feel free to sub any fresh vegetables you have on hand.
Ingredients
For the bowl
- 400 gram Dry udon noodles
- 1 pound Firm tofu
- 250 gram Mung bean sprouts
- 4 Mini persian cucumbers
- 2 tablespoon Canola oil
- Salt and pepper, to taste
Spicy tahini sauce
- 4 tablespoon Tahini
- 2 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Tobanjan (chili bean sauce)
- 1 tablespoon Toasted sesame oil
- 4 tablespoon Water
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Directions
- Step 1
Mix together all sauce ingredients in a bowl. Blanch the mung bean sprouts and drain in a colander, thinly slice the cucumbers
- Step 2
Pat dry the tofu and cut it into 12 slices. Heat up the canola oil in a frying pan and fry the tofu until golden brown and crispy on both sides, about 7 minutes on each side. Season with salt and pepper to taste
- Step 3
Boil the udon noodles according to package instructions, drain, and chill it with running water. Drain well and divide it among four bowls. Pour two tablespoons of the sauce over each bowl of noodles before arranging the tofu and vegetables on top, and evenly pour the rest of the sauce over the bowls