Recipe: Crunchy Noodle Tofu Salad

This recipe was inspired by a crunchy noodle salad B and I had whilst at Golden Plains festival again this year. I had eaten it on a previous visit to the festival but there was something about it this time that really grabbed us both, cementing its place as our favourite meal of the festival (which is no mean feat, there’s some amazing food there!). When I got home I decided I needed to try my hand at making something similar, and I’m pretty chuffed with the results!

My version is a little heavier on the vegetables and lighter on the crunchy noodles, but they still play a very important (and delicious!) role. I used the Mango, Peanut & Lime Sauce I posted the other day to marinate my tofu which worked a treat.

Ingredients List

  • 375g firm tofu
  • Mango, peanut & lime marinade (recipe can be found here)
  • 1/2 head of wombok (Chinese cabbage)
  • 2 carrots
  • Red capsicum
  • Large handful snow peas
  • Large handful bean shoots
  • 1 packet crunchy fried noodles (Changs, or similar)
  • Spring onion

Crunchy Noodle Tofu Salad

Steps

  1. Cut the tofu into bite sized pieces and spread in a tray. Cover with the marinade and set aside for as long as you can (at least a few hours)
  2. Shred the cabbage and carrot (I used my food processor) and squeeze out any excess water
  3. Slice the red capsicum and snow peas into thin batons
  4. Chop the spring onion into small pieces
  5. Cook the tofu in a fry pan over medium heat for 7-8 minutes until golden brown and cooked through. Turn occasionally.
  6. Combine all ingredients except the spring onion in a bowl and toss well to combine. Drizzle over any sauce leftover from marinating the tofu.
  7. Place on your serving platter or bowl and sprinkle the spring onion on top
  8. Enjoy!

If you’re making it in advance don’t add the noodles until just before you serve or they will lose their crunch factor, which would be such a shame!

Crunchy Noodle Tofu Salad

I was really happy with how this turned out and will definitely be making it again. It would be a perfect salad to take along to a BBQ as it’s easy to make a huge batch of it if need be and I have a feeling it would be a bit of a crowd pleaser.

Crunchy Noodle Tofu Salad

Have you tried to recreate a meal you’ve eaten out before?

6 Comments on Recipe: Crunchy Noodle Tofu Salad

    • I Spy Plum Pie (admin)
      March 24, 2014 at 6:02 pm (6 years ago)

      Right back at you Lila, your recipes are amazing! I hope you like this one as much as I did! I ate it for almost a whole week of lunches and still wanted to make more!

      Reply
    • I Spy Plum Pie (admin)
      March 27, 2014 at 9:04 am (6 years ago)

      It was pretty delish Robyn! So much so I’m thinking of making it for dinner tonight!

      Reply

1Pingbacks & Trackbacks on Recipe: Crunchy Noodle Tofu Salad

  1. […] I try and make a new one every week for work lunches. My favourite one recently is probably this Crunchy Noodle Tofu Salad I made a few weeks back, it’s delicious, filling and has the crunch […]

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