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Recipe | Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad
Last weekend I went to the mall in attempt to find some jeans that are not skinny jeans and I realized that OH MY GOSH it’s pretty much summer. (Side note: can they please start making jeans that are not skinny jeans again? Because some of us have chunky calves. Thanks.) The air was thick and humid and it was hot out. Not hot hot, because it gets way hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it’s just going to get hotter and hotter until it finally starts to cool down again in the fall.

So now that it’s feeling like summer, I think it’s time to start putting some summer recipes on the blog. I decided last summer that cold noodle salads were my most favorite summertime food. Then I remembered: oh, corn. Corn is my favorite summertime food. Duh. But cold noodle salads are a close second! The veggies make them feel light, but the noodles make them more substantive than a regular salad. And they’re cold, which is always welcome on a hot day.

Thai Tofu and Noodle Salad IngredientsThis is one of those fun salads where you can put out all the ingredients and let everyone fill their bowls to their liking. You can either make the tofu right before serving, so it will be warm, or make it ahead of time, refrigerate it, and put it into the salad cold. With a half teaspoon of red pepper flakes, the dressing is spicy, making it the perfect pairing for cool cucumbers, noodles, and ribbons of carrot.

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Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad Recipe

A spicy summer noodle salad adapted from Martha Stewart’s Thai Chicken and Noodle Salad.

  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Spicy Asian Dressing

  • 4 thinly sliced green onion whites
  • 2 garlic cloves, minced
  • 1/2 c. soy sauce or tamari
  • 1/2 c. rice vinegar
  • 2 tbsp. light brown sugar
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. red pepper flakes

Salad

  • 1 (15 ounce) package extra firm tofu, drained and pressed for 30 minutes (you can use a tofu press) and cut into 1-inch cubes
  • Spicy Asian Dressing
  • 3 1/2 oz. vermicelli rice noodles, cooked according to package directions
  • 1 tbsp. toasted sesame oil
  • 2 carrots, sliced into ribbons with vegetable peeler
  • 1 medium English cucumber, halved lengthwise and thinly sliced
  • 1/4 c. roughly chopped fresh basil leaves
  • Bean sprouts, chopped peanuts, fresh mint leaves, and sliced green onions for garnish

Instructions

Spicy Asian Dressing

  1. Whisk together all ingredients in a small bowl.

Salad

  1. Place tofu and half of dressing in resealable bag or bowl. Toss to coat and marinate for 30 minutes.
  2. Heat oil in a large skillet over medium heat. Add tofu and cook about 4 minutes, or until browned. Remove from heat and set aside.
  3. Divide noodles, tofu, carrots, and basil into four bowls. Top with remaining ingredients, as desired. Ladle dressing into bowls and serve.

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54 Comments

  • Reply
    Connie
    May 21, 2013 at 6:16 pm

    love the carrot ribbon idea! great for eating with the noodles.

  • Reply
    Kare @ Kitchen Treaty
    May 23, 2013 at 11:35 am

    But DID YOU FIND ANY JEANS! The suspense!!! 🙂

    Adore this salad. And you know, I’ve never really made anything like it. But I’m totally there once warm weather hits.

    • Reply
      Kiersten
      May 26, 2013 at 9:02 pm

      Oh yeah, I did, it just took me forever and ever to find them. 🙂

  • Reply
    Kelly @ Texas Type A Mom
    May 31, 2013 at 11:30 pm

    I rarely make cold pasta salads, but this is a genius idea to really lighten things up for summer!

  • Reply
    Sonja
    June 8, 2013 at 10:48 am

    Buzzfeed linked to this recipe – it looks amazing and I am glad to find this blog! Thank you.

    • Reply
      Kiersten
      June 11, 2013 at 8:00 am

      Thanks for stopping by! 🙂

  • Reply
    Patricia B
    January 28, 2014 at 1:03 pm

    This was great! My hubby made it last week! Only change I would do is breaking up the noodles to make it easier to eat 🙂

  • Reply
    Mychal
    September 11, 2014 at 2:20 pm

    This is a fantastic recipe and has become a part of our regular rotation! So yummy!

    • Reply
      Kiersten Frase
      September 18, 2014 at 2:03 pm

      Thanks for your comment – I’m glad you enjoyed it!

  • Reply
    shanthi
    August 23, 2015 at 3:44 am

    I just made this delicious meal for dinner tonight. Absolutely scrumptious, simple and fresh, my family couldn’t stop raving about it. Will definitely be adding this to our regular dinner list!
    Thanks so much for the awesome recipe!

    • Reply
      Kiersten Frase
      August 24, 2015 at 7:07 pm

      Thank you for your comment – I’m so glad you enjoyed it!

  • Reply
    Jennifer Regan
    September 15, 2016 at 9:52 pm

    I’ve been looking for recipes that both my pescatarian husband and I can enjoy. I’m going to try this with tofu for him and chicken for me.

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