Chilled spicy tahini noodle bowl

July 28, 2020
0 Ratings
Photo by Elina
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

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. —Elina

What You'll Need
  • For the bowl
  • 400 grams Dry udon noodles
  • 1 pound Firm tofu
  • 250 grams Mung bean sprouts
  • 4 Mini persian cucumbers
  • 2 tablespoons Canola oil
  • Salt and pepper, to taste
  • Spicy tahini sauce
  • 4 tablespoons Tahini
  • 2 tablespoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Tobanjan (chili bean sauce)
  • 1 tablespoon Toasted sesame oil
  • 4 tablespoons Water
  1. Mix together all sauce ingredients in a bowl. Blanch the mung bean sprouts and drain in a colander, thinly slice the cucumbers
  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
  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

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