Tofu Vermicelli Noodle Salad Recipe

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.

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.

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.

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.

Prepare vegetables

While noodles soak, shred carrots, thinly slice cucumber (lengthwise then crosswise), bell pepper, and scallions. Chop cilantro and mint and shred cabbage or greens. Add all prepared vegetables and herbs to the bowl with the drained noodles and toss gently to combine.

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.

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.

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.

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.