Home Dinner Salad with noodles and tofu: Basic Asian dish in 20 minutes

Salad with noodles and tofu. Photo: Andrea

Salad with noodles and tofu: Basic Asian dish in 20 minutes

Name: Salad with noodles and tofu: Basic Asian dish in 20 minutes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 100 g rice noodles (raw),; 180 g of marinated tofu,; 1-2 tbsp oil (for frying),; 1 small carrot,; ¼ salad cucumber,; ¼ kohlrabi,; ¼ iceberg lettuce,; 30 g unsalted peanuts,; A handful of cilantro,; 2 tbsp soy sauce,; 2 tbsp water,; 1 tbsp rice vinegar,; 1 tbsp honey,; 1 clove of garlic,; 1 piece of grated fresh ginger,

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Preparation time: 15 minutes

Cooking time: 5 minutes

Servings: 2

Salad with noodles and tofu, alternative refreshing dish full of nutrients that is now popular not only in Asia but also on other continents. The combination of marinated tofu, rice noodles and a mix of different vegetables brings a comfort for both vegetarians but also those who sometimes get tired of meat specialties and need a change for lunch or dinner. See how easily you can make it today with Hana’s Recipes portal!

Why should I make this classic salad originally from Asia?

Salad with noodles and tofu is quite a necessity on the Asian continent. Noodles (both rice and glass) together with tofu have been staples in many Asian cuisines for centuries and, as a result, main ingredients utilised in plenty of local recipes. Exactly like the mentioned salad with noodles and tofu.

Tofu, as an addition that the salad cannot miss, is a good source of plant-based protein, making it an ideal choice for vegetarians or those of cultures where Buddhism is prevalent. Noodles, another irreplaceable ingredient, supply the human body with carbohydrates, so that the energy is properly provided to people. Both of them together in a salad create a balanced meal that is light for the stomach and extra nutritious, if we take into account a diverse mix of vegetables full of vitamins, fiber and antioxidants.

Obviously, as with any other recipe, you may customise the meal yourself based on your current cravings or general preference. The Asian cuisine specifically enjoys to implement a chewy texture that very well contrasts with the softness of tofu. Therefore, we should never be surprised with the vegetable but also peanut addition in the majority of Asian recipes. Not to mention a frequent use of dressings, mostly including soy sauce, honey, rice vinegar or chilli sauce to make the meal extra flavourful and satisfying. However, if any of the additions seems to be a bit too much for you, you can adjust the list of ingredients completely yourself to have a salad YOU will mainly enjoy!

Lunch or dinner ready in 20 minutes, bringing with itself a combination of powerful tastes that everyone will eventually admire? Appealing and colourful salad with noodles and tofu is the right choice then! Take a look at the photo guide below and prepare the salad accordingly!

We wish you the best of luck!

Ingredients

100 g of rice noodles (raw),
180 g of marinated tofu,
1-2 tbsp of oil (for frying),
1 small carrot,
¼ of salad cucumber,
¼ of kohlrabi,
¼ of iceberg lettuce,
30 g of unsalted peanuts,
A handful of cilantro,
2 tbsp of soy sauce,
2 tbsp of water,
1 tbsp of rice vinegar,
1 tbsp of honey,
1 clove of garlic,
1 piece of fresh ginger (grated)

Salad with noodles and tofu: Preparation of 20 minutes

Start with dry roasting the unsalted peanuts on a medium flame in a pan for 3 minutes. In the meantime, cook the rice noodles according to the instructions on the package. Thin or wide, the choice is yours! Then cut the tofu into cubes and fry in oil until turning golden.

Put the roasted peanuts aside. Cut the vegetables into thin strips with a knife, peeler or on a grater. Hard vegetables such as carrots, kohlrabi and cucumbers are specifically suitable. After that, chop the herbs into smaller pieces.

Put all the ingredients together into a small pot. For the sauce, use the soy sauce, a little water, honey, vinegar, grated ginger and pressed garlic. Bring everything to a boil and set aside. Then rinse the cooked noodles with cold water.

Place the rinsed noodles on the bottom of the bowl, arrange the vegetables, fried tofu, peanuts and chopped herbs. Pour over the warm sauce and serve immediately.

And you’re done! Enjoy your salad with noodles and tofu and bring a piece of Asian cuisine into your home!

If you like salads on a daily basis, Hana’s Recipes has more tips for you to try in the future: 3-ingredient cucumber salad, Mediterranean Greek salad, 5-star egg salad, amazing pasta & chicken salad and delicious potato salad. Bon appetite to whatever salad type you choose for the next time!

Salad with noodles and tofu: Similar videorecipe from glass noodles

FAQ: How long does the dressing last in the fridge?

The dressing can be stored in an air tight container in the refrigerator for up to one week. Before using again, give it a good shake or stir. However, we certainly recommend consuming all of the salad as soon as possible, ideally during the day of preparation itself to ensure all the ingredients are fresh and still have the ability to produce rich flavours and aroma.