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–+ servings
plant based tofu salad with rice noodles in a bowl

Sticky Tofu & Vietnamese Noodle Salad

Robyn
Sticky tofu is coated in a sweet salty sesame sauce then pan fried until crispy and served alongside rice noodles and crunchy vegetables, all dressed in a fresh and zingy Vietnamese dressing.
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Midweek Meals, Plant Based | Vegetarian, Salads & Light Meals, Soups
Cuisine Vietnamese
Servings 4 people
Calories 297 kcal

Ingredients
  

Sauce

  • 1 cm ginger finely grated
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce or tamari for gluten free
  • ½ - 1 teaspoon soft brown sugar depending on taste
  • 3 tablespoon olive oil – or a neutral tasting oil
  • ½ tablespoon sesame seeds
  • Chilli – fresh or dried optional *

Vietnamese Noodle Salad

  • 100-120 g Rice noodles
  • 1 carrot grated
  • 10 cm cucumber cut into half moons
  • Handful fresh mint roughly chopped
  • Handful coriander roughly chopped

Sticky Tofu

  • 225 g firm tofu cut into 1 cm slices and then 1 cm strips
  • ½ tablespoon olive oil
  • 3 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon soft brown sugar

Instructions
 

Make the salad

  • Whisk together the ginger, sesame oil, rice vinegar, soy sauce, brown sugar, olive oil, sesame seeds and chilli, if using. Set aside.
  • **If you don't like raw ginger, please see optional step in notes below**
  • Cook the rice noodles according to packet instructions (usually soak in boiling water for 5 minutes)and leave to one side to cool.
  • Prepare the vegetables and place into serving bowls with the noodles.

Make the sticky tofu

  • Pat the tofu dry with some paper kitchen towel to remove as much moisture as you can.
  • Heat a no sticky frying pan over a high heat, add the oil and fry the tofu until golden, around 3 minutes each side.
  • Meanwhile, mix together the soy sauce, sesame oil and honey/brown sugar.
  • When the tofu is cooked turn off the heat then add the soy sauce mixture to the pan and stir until the tofu is thoroughly coated and the sauce has evaporated.
  • Serve the tofu straight away on top of the noodles with the vegetables and herbs.

Notes

Dressing optional step – combine the ginger and sesame oil in a small saucepan over a low heat. When it starts to foam/bubble, cook for 1-2 minutes, stirring. Take off heat, cool slightly then add the rest of the dressing ingredients.
Tofu - use firm or extra firm tofu. You need to pat the tofu dry as this will help it to firm up when cooking.
Soy sauce - light soy sauce. Use tamari for gluten free version.
Brown sugar - you can also use maple syrup, or if not vegan, honey.
Rice wine vinegar - or use fresh lemon juice instead.
Olive oil - use a light olive oil or neutral oil such as grapeseed oil.
Making for toddlers/kids: Heating the ginger in the sesame oil takes the sharpness out of the ginger.
Non vegan: use ½ - 1 teaspoon honey instead of the brown sugar.
Spicy sticky tofu: use a pinch more chilli flakes.
 
 

Nutrition

Calories: 297kcalCarbohydrates: 28gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 565mgPotassium: 130mgFiber: 2gSugar: 4gVitamin A: 2923IUVitamin C: 3mgCalcium: 109mgIron: 2mg
Keyword pan fried tofu, rice noodles, sesame dressing, tofu salad

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