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A refreshing tofu veggie noodle salad with sesame dressing, perfect for dinner.

Classic Tofu Veggie Noodle Salad with Sesame Dressing

This refreshing and vibrant noodle salad features crispy tofu, fresh vegetables, and a savory sesame dressing. It's a perfect light meal or side dish, packed with flavor and texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Tofu press (optional)
  • Large non-stick pan
  • Large pot
  • Mixing bowls

Ingredients
  

For the Tofu & Noodles

  • 1 block (14-16 oz) extra-firm tofu
  • 8 oz dried noodles rice noodles, soba, or thin spaghetti
  • 1 tbsp sesame oil for cooking tofu
  • Salt and pepper to taste

For the Salad

  • 1 large carrot julienned or grated
  • 1 cucumber julienned or thinly sliced
  • 1 red bell pepper thinly sliced
  • ½ cup shelled edamame frozen, thawed
  • 2 green onions thinly sliced
  • ½ cup chopped fresh cilantro optional

For the Sesame Dressing

  • ¼ cup soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil for dressing
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tbsp grated fresh ginger
  • 1 clove garlic minced
  • 1 tbsp tahini optional
  • 1 tsp sriracha or chili garlic sauce optional

For Garnish

  • Toasted sesame seeds
  • Extra chopped cilantro

Instructions
 

Prepare Tofu

  • Press extra-firm tofu for 20-30 minutes, then cut into ½-inch cubes or crumble.
  • Heat 1 tbsp sesame oil in a non-stick pan over medium-high heat. Cook tofu until golden brown and crispy, about 8-10 minutes.
  • Season with salt and pepper, then remove and set aside.

Cook Noodles

  • Boil salted water and cook noodles according to package directions.
  • Drain well and rinse with cold water to prevent sticking. Set aside.

Whisk Dressing

  • In a small bowl, whisk together soy sauce, rice vinegar, 1 tbsp sesame oil, honey/maple syrup, ginger, garlic, and optional tahini and sriracha.
  • Taste and adjust seasonings as desired.

Assemble & Serve

  • In a large bowl, combine cooled noodles, crispy tofu, carrot, cucumber, bell pepper, edamame, green onions, and cilantro.
  • Pour dressing over the salad and toss to coat evenly.
  • Serve immediately, garnished with toasted sesame seeds and extra cilantro.

Notes

For meal prepping, keep the dressing separate and add just before serving to prevent the noodles from getting soggy.