Tofu Noodle Salad Recipe

Superfood tofu takes its place of pride in a super simple noodle bowl.
Cook Time: 40 minutes

Difficulty: Easy
Serves: 2 people


400 g tofu, drained and cubed
1 packet of rice noodles, cooked as per pack instructions (you can use egg noodles instead)
1 tbsp sesame oil
2 carrots, sliced
1 cucumber, sliced
1/2 cup cooked snow peas
3 spring onion greens, chopped (use the whites in the dressing)
Handful of peanuts, roasted and crushed
Handful of basil & mint leaves

For the dressing:
3 green onion whites, chopped
2 cloves of garlic, minced
50 ml soy sauce
50 ml rice vinegar
2 tbsp brown sugar
1 tbsp fresh lime juice
½ tsp red chilli flakes
Salt to taste


  1. Whisk together the ingredients for the dressing.
  2. Place the tofu cubes and half the dressing in a re-sealable bag and allow to marinate for 30 minutes.
  3. Heat the oil and cook the tofu for 5 minutes, till it’s browned evenly. Set aside.
  4. To serve, divide the noodles into bowls. Add the tofu and veggies. Ladle over the remaining dressing.
  5. Garnish with peanuts, basil and mint leaves. Serve right away.