Cucumber noodles with crispy tofu

By the GetYourMacros team · 6 October 2026

Rice noodles and julienned cucumber in a cold tahini and soy sauce, topped with crispy crumbled tofu.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 200 g Firm tofu
• 60 g Rice noodles
• 1 Cucumber (300 g)
• 15 g Tahini
• 20 ml Soy sauce
• 5 ml Sesame oil
• Rice vinegar to taste
• 40 ml Soy drink
• Paprika to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Crumble the firm tofu, season it with the paprika and cook it in the air fryer at 180 °C for 12-15 minutes, until crisp.
2. Cook the rice noodles in a pot of boiling water as the packet says, then rinse them under cold water.
3. Cut the cucumber into julienne with a peeler, leaving out the seedy centre.
4. Whisk the tahini with the soy sauce, sesame oil, rice vinegar and soy drink into a creamy sauce.
5. Toss the noodles and cucumber with the sauce and chill them for a few minutes.
6. Serve the noodles with the crispy tofu on top, at the last moment.

Tips

• Without an air fryer the tofu works in a hot pan too: high heat and not too much stirring.

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