Thai Tofu Sunflower Noodle Salad

Instructions

1. Prepare the Tofu

   3 min hands-on

   • Drain the tofu thoroughly and pat it dry using a kitchen towel.
   • Cut the tofu into cubes and set aside.

2. Toast the Sunflower Seeds

   4 min hands-on

   • Heat olive oil in a large frying pan over medium heat.
   • Add sunflower seeds and toast for 2–3 minutes, stirring frequently, until golden and aromatic.
   • Remove from the pan and set aside in a large mixing bowl.

3. Cook the Tofu

   10 min hands-on

   • Using the same pan, heat olive oil over medium-high heat.
   • Add tofu cubes in a single layer and cook for 6–8 minutes, turning occasionally, until all sides are golden and crispy.
   • Reduce heat to medium, sprinkle curry powder, and stir well to coat evenly.
   • Cook for an additional 1–2 minutes to infuse flavors.
   • Remove from heat and set aside.

4. Cook the Rice Noodles

   3 min hands-on5 min waiting

   • Boil water and cook rice noodles according to package instructions.
   • Once tender, drain and rinse under cold running water to cool and prevent sticking.
   • Set aside.

5. Make the Dressing

   2 min hands-on

   • In the mixing bowl with toasted sunflower seeds, combine remaining curry powder, soy sauce, lime juice, olive oil, and a pinch of salt and black pepper.
   • Stir well to create a fragrant dressing.

6. Prepare the Vegetables

   5 min hands-on

   • Dice cucumber into chunks, chop tomatoes into pieces, and thinly slice shallots.
   • Add vegetables to the bowl with the dressing.
   • Pluck fresh spearmint leaves, tear or chop them, and add to the bowl.
   • Toss gently to coat vegetables evenly in the dressing.

7. Combine All Components

   3 min hands-on

   • Add cooked tofu and cooled rice noodles to the mixing bowl with dressed vegetables.
   • Toss everything together gently but thoroughly to combine.
   • Taste and adjust seasoning with additional lime juice, salt, or black pepper as desired.

8. Plate and Serve

   2 min hands-on

   • Divide salad among serving plates.
   • Garnish with remaining lime wedges and a sprinkle of toasted sunflower seeds.
   • Serve immediately and enjoy!
   • Cooking tips:
   • To achieve a crispier tofu texture, ensure the tofu is well-drained and pat it dry before cooking. Press it gently with a heavy object if needed.
   • For a bolder flavor, allow the salad to sit for 5–10 minutes before serving to let the dressing infuse the noodles and vegetables.
   • If cucumber seeds are too watery, scoop them out with a spoon before chopping to maintain a crisp texture.
   • Use extra spearmint or additional lime juice as a fresh garnish to enhance the herby, zesty flavor profile.