No-Cook Fluffy Spiced Korean Tofu Noodle Salad (Keto Dutch Oven)

Sara Coleman

A refreshing, no-cook Korean-inspired salad featuring fluffy, spiced tofu and low-carb shirataki noodles, perfect for a quick keto meal. This dish is special because it delivers bold Korean flavors without any cooking, using a Dutch oven for easy mixing and serving.

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Prep Time 25

Total Time 25

Servings 4 servings

Calories 180 kcal

Ingredients

1 block extra-firm tofu pressed and crumbled into fluffy pieces
2 tablespoon toasted sesame oil for flavor
1 tablespoon rice vinegar unseasoned for tang
1 tablespoon soy sauce or tamari for gluten-free option
1 teaspoon gochugaru Korean chili flakes for spice
1 teaspoon minced garlic fresh or pre-minced
1 teaspoon grated ginger freshly grated
8 oz shirataki noodles rinsed and drained well
2 cups shredded napa cabbage finely shredded for crunch
1 medium carrot julienned or spiralized
2 tablespoon sliced green onions for garnish
1 tablespoon sesame seeds toasted for topping

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days; the salad may soften slightly but remains flavorful. Make-Ahead: Prepare the dressing and crumble the tofu up to a day ahead; combine everything just before serving for best texture. Substitutions: Use coconut aminos instead of soy sauce for a soy-free option; swap shirataki noodles with zucchini noodles for a different low-carb base. Serving Suggestions: Serve chilled as a light main course or as a side dish with grilled chicken or fish for added protein.