Recipes › Onion (Salad/Spring) › Spring Onion and Sesame Noodle Salad with Crispy Tofu
Spring Onion and Sesame Noodle Salad with Crispy Tofu
A bold, satisfying noodle salad where spring onions do real work — both raw and briefly wilted in the dressing, so you get two different textures from the same ingredient. The crispy tofu adds substance, and the sesame-ginger dressing ties everything together with a deep, nutty warmth. This is the kind of dish that tastes better the longer it sits, making it ideal for packed lunches.
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Ingredients
- 200 spring onions, trimmed, cut into 5cm lengths, then shredded lengthways
- 400 g firm tofu, pressed dry, cut into 2cm cubes
- 300 g soba noodlesuse rice noodles for a gluten-free version
- 3 tbsp cornflour
- 3 tbsp toasted sesame oil
- 4 tbsp soy sauceuse tamari for gluten-free
- 2 tbsp rice vinegar
- 4 cm fresh ginger, peeled and finely grated
- 2 cloves garlic, finely grated
- 1 tbsp maple syrup
- ½ tsp chilli flakes
- 3 tbsp neutral oil
- 20 g sesame seeds, lightly toasted (optional)
- 200 g cucumber, halved lengthways, deseeded, thinly sliced
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Press the tofu firmly between sheets of kitchen paper and a weighted board for at least 10 minutes while you prepare everything else. The drier the tofu, the crisper it will get.About 10 min
- Cook the soba noodles according to the packet instructions, then drain and rinse thoroughly under cold running water. Toss immediately with 1 tablespoon of the sesame oil to prevent sticking and set aside.About 6 min
- Whisk together the soy sauce, remaining sesame oil, rice vinegar, grated ginger, garlic, maple syrup, and chilli flakes in a bowl to make the dressing. Taste and adjust — it should be salty, nutty, a little sweet.About 2 min
- Cut the pressed tofu into 2cm cubes and toss in the cornflour until evenly coated. Heat the neutral oil in a large non-stick frying pan over a high heat and fry the tofu in a single layer for 3–4 minutes per side without moving it, until deeply golden and crisp. Remove and drain on kitchen paper.About 10 min
- Reserve roughly 40g of the shredded spring onions for topping. Add the remaining 160g to the pan you used for the tofu (off the heat, or very briefly over a low heat) and pour over half the dressing. Toss so the spring onions just begin to wilt slightly from the residual heat.About 1 min
- In a large bowl, combine the cooled noodles, cucumber, and wilted spring onions. Pour over the remaining dressing and toss well to coat everything evenly.About 2 min
- Divide between four bowls or plates. Top each with the crispy tofu and the reserved raw spring onions. Scatter over the toasted sesame seeds and serve immediately, or refrigerate and serve within a few hours.
Tips
- Don't skip rinsing the soba noodles — it removes surface starch and stops them clumping into a solid mass.
- Using the spring onions two ways (raw and briefly wilted) is the key to this dish — raw gives sharpness, wilted gives sweetness. Don't skip either.
- If the tofu isn't sizzling aggressively when it hits the pan, the oil isn't hot enough. Wait for it.
Ring the changes
- Swap tofu for shredded rotisserie chicken if you want a quick non-vegan version — just toss in a little of the dressing before adding.
- Add 100g of shredded red cabbage or a handful of sugar snap peas for extra crunch and colour.
Keeping it
Store undressed in the fridge for up to 2 days. If already dressed, the noodles will absorb the sauce overnight — add a splash of soy sauce and a little sesame oil to revive. Keep the tofu separate if possible and re-crisp in a dry pan before serving.
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