Tofu Vermicelli Noodle Salad Recipe
Make Tofu Vermicelli Noodle Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu and Marinade
Vermicelli and Vegetables
Dressing
Garnish
Method
Tofu and Marinade
- 1
Prepare and press tofu
Remove tofu from package and drain. Wrap in clean kitchen towels or paper towels and press under a heavy pan or use a tofu press for 15–30 minutes to remove excess water. This yields firmer tofu that crisps better.
- 2
Cube and season tofu
After pressing, cut tofu into 1/2–3/4 inch cubes. In a medium bowl combine soy sauce, rice vinegar, sesame oil, maple syrup, and minced garlic. Toss tofu cubes gently with the marinade and let sit 10–15 minutes (or up to 30 minutes) to absorb flavor.
- 3
Coat and pan-fry tofu
Lightly toss marinated tofu with cornstarch, salt, and pepper so pieces are evenly coated. Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if needed). Fry without moving for 3–4 minutes until golden, then flip and fry another 3–4 minutes until browned on all sides. Transfer to a paper-towel-lined plate and keep warm. Optionally, for a crisper finish, place cooked tofu on a baking sheet in a 400°F (200°C) oven for 5–6 minutes.
Vermicelli and Vegetables
- 4
Cook vermicelli noodles
Bring a large pot of water to a boil. Remove from heat, add rice vermicelli, and soak according to package instructions (typically 3–6 minutes) until tender but not mushy. Drain in a colander and rinse under cold water to stop cooking. Shake off excess water and transfer to a large mixing bowl. Toss lightly with 1 teaspoon neutral oil to prevent sticking if desired.
- 5
Dressing
- 6
Make the dressing
In a small bowl or jar, whisk together lime juice, fish sauce (or additional soy sauce), rice vinegar, sugar, sesame oil, neutral oil (if using), minced garlic, and red pepper flakes or minced chili until sugar dissolves and dressing is emulsified. Taste and adjust: add more lime for acidity, more fish sauce/soy for saltiness, or a pinch more sugar if too tangy.
- 7
Dress the salad
Pour about two-thirds of the dressing over the noodle-vegetable mixture and toss thoroughly to coat. Reserve the rest of the dressing to add at the table or to moisten if the salad seems dry after resting.
Assembly and Garnish
- 8
Combine tofu with salad
Gently fold the warm (or room-temperature) tofu into the dressed vermicelli and vegetables so the tofu absorbs some dressing and flavors without breaking apart.
- 9
Plate and finish
Divide salad among 4 plates or bowls. Sprinkle chopped roasted peanuts and toasted sesame seeds over each portion. Serve with lime wedges on the side and the remaining dressing available for extra drizzle. If desired, garnish with extra herbs (cilantro or mint) and additional sliced chilies for heat.
