Marmalade Sesame Carrot Noodle Cups with crispy tofu crumbs

Marmalade Sesame Carrot Noodle Cups with Crispy Tofu Crumbs 🍊🥢 These noodle cups are bright, crunchy and very make-ahead friendly. The dressing starts with orange marmalade, which gives sweetness, citrus and gloss in one spoonful. Carrot ribbons make the noodles feel fresh and generous, while the crispy tofu crumb gives the kind of savoury crunch that makes a cold noodle lunch feel complete. Yield: 4 lunch cups Time: about 35 minutes Ingredients For the noodle cups: - 200 g rice noodles - 2 medium carrots, peeled into ribbons or very finely julienned - 1/2 cucumber, cut into thin ribbons or matchsticks - 3 spring onions, thinly sliced - 1 small handful coriander or mint leaves - 1 tbsp toasted sesame seeds - Lime wedges, to serve For the crispy tofu crumbs: - 250 g extra-firm tofu, pressed dry - 1 tbsp sesame oil - 1 tbsp neutral oil - 1 tbsp soy sauce or tamari - 1 tsp cornflour - 1/2 tsp smoked paprika - 1/2 tsp garlic powder - Pinch of chili flakes For the marmalade sesame dressing: - 3 tbsp orange marmalade - 2 tbsp lime juice - 1 1/2 tbsp soy sauce or tamari - 1 tbsp rice vinegar - 1 tbsp toasted sesame oil - 1 tsp finely grated ginger - 1 small garlic clove, finely grated - 1-2 tsp warm water, only if needed Method 1. Cook or soak the rice noodles according to the packet. Rinse under cool water, drain very well, then shake off excess water so the dressing does not become thin. 2. Heat the oven to 210 C / 410 F, or use a wide frying pan. Crumble the pressed tofu into pea-sized bits. Toss with sesame oil, neutral oil, soy, cornflour, smoked paprika, garlic powder and chili flakes. 3. Spread the tofu on a lined tray and bake for 18-22 minutes, stirring once, until golden, dry at the edges and crumbly. If using a pan, fry over medium-high heat for 8-10 minutes, stirring often, until crisp. Let it cool so it firms up. ✨ 4. Whisk marmalade, lime juice, soy, rice vinegar, sesame oil, ginger and garlic. Taste it before adding water. It should be glossy, citrusy, lightly salty and pourable, not watery. 5. Toss noodles with the carrot ribbons, cucumber, spring onions and most of the dressing. Use tongs and lift the noodles as you toss so the carrots spread through evenly. 6. Divide between four cups or shallow bowls. Spoon over the crispy tofu crumbs just before serving, then finish with sesame seeds, herbs and lime wedges. Add extra chili if you like more heat. 🌿 Serving and storage The noodles and dressing can be mixed up to 24 hours ahead. Keep the tofu crumbs in a separate container at room temperature for the day, or refrigerate and re-crisp briefly in a hot pan. If the noodles firm up after chilling, loosen with a squeeze of lime and a tiny splash of water before serving. Save this when you want a lunch that is bright, crunchy, vegetarian and easy to pack. 🍽️