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.
Equipment
Ingredients
FOR THE TOFU
- 1 14-ounce block firm tofu drained & pressed
- 1/2 cup teriyaki sauce or Soyaki sauce
FOR THE DRESSING
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 1 lime juiced
- 3 cloves garlic minced
- 1 serrano pepper sliced
FOR THE SALAD
- 7 ounces vermicelli rice noodles dry
- 1 head romaine chopped
- 1/2 head purple cabbage shredded
- 1 bell pepper sliced
- 1 large carrot julienned
- 1 bunch cilantro roughly chopped
- 1 cup bean sprouts
- fresh mint
- lime wedges
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 411kcal | Carbohydrates: 74g | Protein: 19g | Fat: 6g