Ingredients
12 oz firm tofu
2 tbsp soy sauce (gluten-free optional)
1 tbsp rice vinegar
1 tsp garlic (minced)
1 tsp ginger (minced)
4 oz rice noodles
2 cups shredded carrots
1 cup cucumber ribbons
1 bell pepper (julienned)
3 tbsp Thai sweet chili sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup chopped cilantro
1/4 cup roasted peanuts
1 lime (cut into wedges)
1/4 tsp chili flakes (optional)
Salt and pepper to taste
Instructions
Marinate tofu in soy sauce, rice vinegar, garlic, and ginger for 20 minutes.
Pan-fry tofu until golden and crispy (5-7 minutes per side).
Cook noodles according to package instructions. Rinse with cold water.
Chop vegetables, herbs, and assemble salad.
Mix chili sauce, maple syrup, rice vinegar, sesame oil, and chili flakes.
Toss salad with noodles, vegetables, and half the dressing.
Adjust seasoning, garnish with cilantro, peanuts, and lime wedges.
Serve chilled or at room temperature.
Notes
Marinate tofu longer for deeper flavor
Use gluten-free noodles if needed
Chili sauce can be substituted with red pepper flakes and ketchup blend
Adjust sweetness/spice to taste
Rest salad for 5-10 minutes before serving for best flavor integration
Store in airtight container for up to 3 days (add dressing just before eating)
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg