Classic Tofu Veggie Noodle Salad — sesame dressing, refreshing dinner.
This refreshing Classic Tofu Veggie Noodle Salad features crispy pan-fried tofu, a colorful mix of fresh vegetables, and a savory sesame dressing. It's a light yet satisfying meal perfect for a healthy dinner.
Equipment
- paper towels
- non-stick pan
- pot
- small bowl
- large mixing bowl
Ingredients
For the Tofu
- 1 block extra-firm tofu, pressed and cubed or crumbled (14-16 ounces)
- 1 tbsp olive oil or sesame oil
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp cornstarch (optional, for extra crispiness)
For the Noodles
- 8 ounces rice vermicelli noodles, soba noodles, or spaghetti (approx. 225g)
For the Veggies
- 2 cups shredded red cabbage
- 1 large carrot, julienned or grated
- 1 red bell pepper, thinly sliced
- ½ cucumber, thinly sliced or julienned
- 4 green onions, thinly sliced
- ¼ cup chopped fresh cilantro or mint (optional)
For the Sesame Dressing
- ¼ cup rice vinegar
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sriracha or chili garlic sauce (optional, for heat)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
Press and Prepare Tofu
- Press extra-firm tofu for at least 30 minutes to remove excess water, then cut it into bite-sized cubes or crumble it.
Cook Tofu
- Heat oil in a non-stick pan, add tofu and optional cornstarch, then cook until golden brown and crispy for 8-10 minutes.
- Drizzle with soy sauce during the last minute, then remove and set aside.
Cook Noodles
- Boil water and cook noodles according to package directions until al dente.
- Drain well and rinse with cold water to prevent sticking, then set aside.
Prepare Dressing
- Whisk together all dressing ingredients in a small bowl, then taste and adjust seasonings.
Assemble the Salad
- Combine cooked noodles, crispy tofu, and all prepared vegetables in a large mixing bowl.
Dress and Serve
- Pour the dressing over the salad and toss gently until evenly coated.
- Garnish with cilantro, mint, and toasted sesame seeds, then serve immediately or chill.
Notes
For extra flavor, marinate the pressed tofu in a little soy sauce and sesame oil before cooking. This salad can be customized with your favorite vegetables, such as snap peas, edamame, or thinly sliced bell peppers of different colors. If preparing ahead, keep the dressing separate and add just before serving to prevent the noodles from becoming soggy.