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Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad

(Side note: can they please begin making jeans that are not slim denims again? Not hot hot, due to the fact that it gets method hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it’s simply going to get hotter and hotter till it finally starts to cool down again in the fall.

I chose last summertime that cold noodle salads were my most preferred summertime food. Cold noodle salads are a close second! The veggies make them feel light, however the noodles make them more substantive than a regular salad.

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


Thai Tofu and Noodle Salad

  • Preparation Time: 30 minutes
  • Cook Time: 5 minutes
  • Overall Time: 35 minutes
  • Yield: 4 servings

Active Ingredients

Spicy Asian Dressing

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


  • 1 (15 ounce) package additional company 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, prepared according to package directions
  • 1 tbsp toasted sesame oil
  • 2 carrots, sliced into ribbons with veggie peeler
  • 1 medium English cucumber, halved lengthwise and thinly sliced
  • 1/4 cup roughly sliced fresh basil leaves
  • bean sprouts, sliced peanuts, fresh mint leaves, and sliced green onions for garnish


Hot Asian Dressing

  1. Whisk together all active ingredients in a small bowl.


  1. Location tofu and half of wearing resealable bag or bowl. Toss to coat and marinate for 30 minutes.
  2. Heat oil in a large frying pan over medium heat.
  3. Divide noodles, tofu, carrots, and basil into four bowls.

About Kiersten

Kiersten is the creator and editor of Oh My Veggies.

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