Korean-style Tofu Salad with Brown Rice Noodles & Pickled Carrot

Serving size

1 person 2 people 4 people

Ingredients

2 tsp sesame seeds (Sesame)
200g wide brown rice noodles

(brown rice flour (84%), water)
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 cucumber
1 tbsp sesame oil (Sesame)
1 savoy cabbage
1 unwaxed lime
2 carrot
8 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tbsp rice vinegar

(Rice Vinegar, Salt)
2 spring onion

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	606Kcal
	551kJ	2535kJ
Fat	5.6g	26g
of which saturates	0.8g	3.7g
Carbohydrates	13g	60g
of which sugars	4.3g	20g
Protein	6.4g	29g
Salt	0.62g	2.9g
Fibre	1.9g	8.8g

Back

Vegan 6 plants Low sat fat

Korean-style Tofu Salad with Brown Rice Noodles & Pickled Carrot

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegan

Beat the heat with this refreshing take on bibimguksu, a cold Korean noodle salad, packed with the flavours you love. Slivers of crunchy cucumber accompany brown rice noodles tossed through a sticky gochujang sauce. Crispy tofu provides protein whilst vibrant pickled carrot brings the zing!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a large saucepan, a medium bowl, a small bowl, a grater & a sieve

Prep & pickle

Coarsely grate the carrots (peel optional). Slice the cucumber into 1/2cm half-moons. Thinly slice the cabbage and spring onions
Mix the carrot and rice vinegar in the medium bowl. Season with salt and pepper
In the small bowl, combine the gochujang paste, sesame oil, juice from the lime and 2 tbsp water. Set aside

Pan-fry the tofu

Drain the tofu, pat dry with a paper towel and cut into 2cm cubes
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally, until golden
Add half the Asian paste and toss to coat. Remove from the pan and keep warm

Cook the noodles & cabbage

Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then return to the saucepan and mix with half the gochujang sauce
Reheat the large frying pan with 1 tsp on medium-high heat. Once hot, add the cabbage and cook for 2-3 mins
Add 1 tbsp water and the remaining Asian paste, then steam for another 2-3 mins, until the cabbage has softened

Plate up

Serve the tofu into bowls, with the noodles, pickled carrot, cucumber and cabbage alongside. Drizzle over the remaining gochujang sauce. Scatter over the sesame seeds and spring onion