Teriyaki Tofu & Rice Noodle Salad
This Teriyaki Tofu & Rice Noodle Salad is the perfect healthy lunch or dinner recipe. Loaded with veggies, noodles and crispy tofu.
This Teriyaki Tofu & Rice Noodle Salad is salad goals! It has tons of crunchy veggies, crispy teriyaki tofu strips, rice noodles and a sweet & spicy soy dressing. It hits all the marks. The best flavors & textures, plus it is packed with healthy ingredients & plant protein. Great for make ahead lunches!
Step One: Marinate the Tofu
The key to getting the tofu delicious is a two step process:
Drain & press the tofu: pressing the tofu will allow the marinade to soak into the tofu better, so don’t skip this step. I don’t own a tofu press. Instead just put the tofu on a plate and place a heavy bowl or plate on top of it. Do this ahead of time so the tofu is ready to go.
Marinate the tofu: the longer you can marinate the tofu the better. But 30 minutes works. Slice the tofu into 6 pieces and place it in a shallow bowl. Pour pre-made teriyaki sauce over the tofu and place in the fridge. Flip the tofu halfway through to make sure both sides get some sauce.
Step Two: Prep the Veggies & Dressing
There is a fair amount of chopping involved in this recipe. I like to prep all of the veggies while the tofu is marinating. You can switch up the veggies depending on what you have on hand, but here is what I like to use:
- purple cabbage
- bell pepper
- bean sprouts
- fresh mint
Get to chopping and then prep the dressing. The dressing has simple ingredients and the perfect amount of umami and spice. The dressing will taste strong on its own, but once it is on the veggies, it will all come together.
Step Three: Cook the Noodles & Tofu
The thing I love most about cooking with vermicelli rice noodles is that they cook super fast! Just bring a pot of water to a boil and add the noodles. Cook for about 5 minutes, drain and rinse under cold water. Super easy!
For the tofu, heat a skillet over medium-high heat and spray with non-stick spray. Add the tofu pieces and reserve the marinade. Once browned on the bottom, flip and turn the heat down – be sure to keep an eye on the tofu so the sauce doesn’t burn. Pour the reserved marinade over the tofu and cook for another 2-3 minutes. Transfer the tofu to a cutting board and slice into strips.
Step Four: Assemble & Serve
To assemble, plate the noodles & veggies and then top with the tofu. Serve the dressing on the side and be sure to have plenty of lime wedges on the side.
You could also just throw everything into bowls and call it a day. No need for fancy plating when you’re hungry.
You can eat the tofu hot or cold, so leftovers can easily be eaten for lunch on the go. I also like to keep the noodles, veggies and dressing separate in the fridge and then assemble as I go.
Need more recipe inspo? Check these out:
Teriyaki Tofu & Rice Noodle Salad
FOR THE TOFU
- 1 14-ounce block firm tofu drained & pressed
- 1/2 cup teriyaki sauce or Soyaki sauce
FOR THE DRESSING
- Slice the pressed tofu into 6 pieces. Place in a shallow dish and pour the teriyaki sauce over it. Place in the fridge for 30-60 minutes, flipping halfway.
- Add all of the dressing ingredients to a bowl and mix to combine. Place in the fridge until ready to use.
- Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions. Drain and rinse with cold water.
- While the tofu is marinating, prep all of the veggies.
- Heat a skillet over medium-high heat and spray with non-stick spray. Add the tofu pieces and reserve the marinade. Once browned on the bottom, flip and turn the heat down. Pour the reserved marinade over the tofu and cook for another 2-3 minutes. Transfer the tofu to a cutting board and slice into strips.
- To assemble, add rice noodles, tofu and veggies to each bowl and serve with the dressing & lime wedges on the side.
- After the rice noodles are drained they will stiffen if left out too long. Either rinse them with cold water every 10 minutes or place them in a bowl of cold water until you are ready to serve.