Cold Rice Noodle Salad with Crumbled Tofu

Serves:
Serves 6-8.
Prep Time:
Total Time:

Just a moment please...

Cold Rice Noodle Salad - This is such a great cold salad, perfect for summer lunches or a weekend picnic. I like to add some browned crumbled tofu to mine and loads of fresh veggies and herbs.
Print Recipe

Cold rice noodle salad marinated in a slightly spicy and savory dressing and tossed with crispy crumbled tofu and loads of fresh vegetables and herbs.

Ingredients

16 ounces extra firm tofu, crumbled
2 tablespoons vegetable oil
1 tablespoon soy sauce
8 ounces thin rice noodles
1 tablespoon sesame oil
8 ounces snap peas
1 large carrot, grated
4 scallions, minced
1/4 cup cilantro, chopped
1/4 cup mint, chopped

Noodle Salad Dressing:

2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons minced ginger
4 tablespoons fish sauce
4 tablespoons warm water
1 large lime, juice only
1 tablespoon brown sugar
2 teaspoons sesame oil

Directions

1) Crumble tofu and blot very dry with a few paper towels. Heat a large nonstick (or cast iron) skillet over medium heat. Add vegetable oil and crumbled tofu and let cook, stirring every five minutes or so, until tofu is browned and getting crispy (probably 12-15 minutes total). It’s very hard to overcook so just let it go!

2) Meanwhile, whisk together dressing ingredients and set aside. Chop and grate veggies for salad and add snap peas, carrots, and scallions to a large bowl.

3) Cook thin noodles by pouring boiling water over them and letting them sit for 2 minutes. Then rinse quickly with cold water to stop cooking and toss with sesame oil to prevent sticking. Add noodles to bowl with veggies.

4) Add cooked tofu and dressing to salad bowl and toss to combine all flavors. Add mint and cilantro at the end.

Serve immediately or chill for later. Keeps well for 3-4 days.