This vibrant Asian vermicelli noodle salad with smoked tofu is a deliciously fresh and satisfying dish. Tossed in a zesty dressing, it is packed with colourful vegetables and fragrant herbs. Perfect for a light lunch or a refreshing dinner. The addition of smoky tofu adds a wonderful depth of flavour, making this salad both filling and nutritious.
Vibrant Asian Vermicelli Noodle Salad with Smoked Tofu
This cold Asian vermicelli noodle salad combines a rainbow of fresh and crunchy vegetables with the bold flavour of smoked tofu. Tossed in a zingy lime and ginger dressing, this is a quick and nutritious salad that you can enjoy on its own or as a side dish.
I love making this salad in the summer as it requires very little cooking.
Vermicelli noodles are the star of this salad, providing a delicate yet satisfying base. Made from rice, these thin noodles are gluten-free and absorb the flavours of the dressing and other ingredients exceptionally well. To prepare the noodles, simply soak them in hot water for a few minutes until they are tender, then drain and rinse under cold water. This step ensures that the noodles remain light and fluffy, preventing them from becoming sticky as they cool.
Firm and packed with protein, smoked tofu adds a rich, umami flavour that contrasts beautifully with the fresh vegetables. To prepare the tofu, grate it and pan pan-fry it until golden brown. This enhances the smoky flavour and adds a nice crispness to the tofu.
The dressing for this vermicelli noodle salad is another highlight, combining classic Asian flavours to create a zesty and aromatic finish. A simple mix of lime juice, soy sauce, rice vinegar, extra-virgin olive oil, sesame oil, and a touch of brown sugar creates a balance of salty, sweet, and tangy notes.
Why You Will Love This Recipe
- Fresh & Healthy – Packed with vibrant vegetables and herbs, this salad is both nutritious and refreshing.
- Quick & Easy – Ready in just 30 minutes, it’s perfect for busy weeknight meals or meal prep.
- Smoky Flavour – The addition of smoked tofu brings a unique depth of flavour.
- Customisable – Feel free to swap in your favourite veggies or proteins for a personalised touch.
- Delicious Leftovers – This salad tastes great the next day, making it perfect for lunches or picnics!
Other summer salads to try:
And some tofu recipes as well:
- Tofu Lettuce Wraps with Peanut Butter Dip
- Vegan Bibimbap
- Spring Soba Noodle Salad with Crispy Tofu
- Crispy Fried Tofu Bowls
- Kung Pao Tofu
Watch How To Make This Asian Vermicelli Noodle Salad
In this post
How to make this Asian vermicelli noodle salad
Ingredients needed (and possible substitutions)
To make this Asian vermicelli noodle salad you will need:
- rice vermicelli noodles
- frozen edamame
- ½ medium cucumber
- ½ medium Chinese cabbage
- 1 small red pepper
- carrot
- smoked tofu (or regular extra-firm tofu)
- vegetable oil
- salt
- fresh mint
- fresh coriander
- salted peanuts
- spring onions
- white sesame seeds
- black sesame seeds
- red chilli
For the dressing, you will need:
- fresh lime juice
- extra-virgin olive oil
- toasted sesame oil
- dark brown sugar
- ginger
- unseasoned rice vinegar (or apple cider vinegar)
- tamari soy sauce (or light soy sauce)
- garlic cloves
Step 1: Prepare the noodles
Place the rice vermicelli noodles in a small bowl and cover with boiling water. Leave for a few minutes until tender. When done, drain and rinse the noodles under cold water. Drain well and set aside.
Step 2: Prepare the vegetables
Place the frozen edamame in a small bowl and cover with boiling water. Set aside until thawed completely.
Slice the cucumber and then cut the slices into thin strips. Cut the Chinese cabbage into thin strips. Deseed and cut the red pepper into thin strips. Grate the carrot on the coarse side of a box grater.
Step 3: Make the dressing
Mix together the dressing ingredients in a small bowl until combined.
Step 4: Cook the tofu
Drain the tofu and grate it on the coarse side of a box grater.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the grated tofu and fry until golden all over. Season to taste with a little bit of salt.
Step 5: Build this vermicelli noodle salad
Pour the dressing in a large salad bowl.
Add the noodles, drained edamame, Chinese cabbage, cucumber, pepper, and carrot. Mix until combined. Chop the mint, coriander, and peanuts. Add them to the salad bowl and mix until everything is combined. When the tofu is ready, scatter it over the salad.
Serve the salad topped with spring onions, white and black sesame seeds, and chilli.
I hope you enjoy this Asian vermicelli noodle salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Asian Vermicelli Noodle Salad (with smoked tofu)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 nests of rice vermicelli noodles (around 100 to 125g / 4 ounces in total)
- 200 g frozen edamame
- 125 g cucumber (about ½ medium cucumber)
- 75 g Chinese cabbage (about ½ medium cabbage)
- 1 small red pepper
- 75 g carrot
- 300 g smoked tofu
- 2 Tbsp vegetable oil
- salt
- 1 handful finely chopped mint
- 1 handful finely chopped coriander
- 100 g salted peanuts
- 3 to 4 spring onions (finely sliced)
- 1 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- 1 red chilli (finely sliced)
DRESSING:
- 4 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons dark brown sugar
- 2 tablespoons peeled and grated ginger
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon tamari soy sauce
- 3 garlic cloves (grated)
Instructions
- Place the rice vermicelli noodles in a small bowl and cover with boiling water. Leave for a few minutes until tender. When done, drain and rinse the noodles under cold water. Drain well and set aside.2 nests of rice vermicelli noodles
- Place the frozen edamame in a small bowl and cover with boiling water. Set aside until thawed completely.200 g frozen edamame
- Slice the cucumber and then cut the slices into thin strips.125 g cucumber
- Cut the Chinese cabbage into thin strips.75 g Chinese cabbage
- Deseed and cut the red pepper into thin strips.1 small red pepper
- Grate the carrot on the coarse side of a box grater.75 g carrot
- Make the dressing: Mix together the dressing ingredients in a small bowl until combined.4 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons toasted sesame oil, 2 tablespoons dark brown sugar, 2 tablespoons peeled and grated ginger, 1 tablespoon unseasoned rice vinegar, 1 tablespoon tamari soy sauce, 3 garlic cloves
- Drain the tofu and grate it on the coarse side of a box grater.300 g smoked tofu
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the grated tofu and fry until golden all over. Season to taste with a little bit of salt.2 Tbsp vegetable oil, salt
- In the meantime, build the salad: Pour the dressing in a large salad bowl. Add the noodles, drained edamame, Chinese cabbage, cucumber, pepper, and carrot. Mix until combined.
- Chop the mint, coriander, and peanuts. Add them to the salad bowl and mix until everything is combined.1 handful finely chopped mint, 1 handful finely chopped coriander, 100 g salted peanuts
- When the tofu is ready, scatter it over the salad.
- Serve topped with spring onions, white and black sesame seeds, and chilli.3 to 4 spring onions, 1 Tbsp white sesame seeds, 1 Tbsp black sesame seeds, 1 red chilli
Video
Nutrition
Find this recipe online:
Asian Vermicelli Noodle Salad (with smoked tofu)
https://theflexitarian.co.uk/recipe-items/asian-vermicelli-noodle-salad-with-smoked-tofu/
I cannot wait to see your posts!
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I love smoked tofu, noodles, and this fresh, delicious recipe! ticks all the boxes!
Thank you Wendy! So glad you like the recipe. Annabelle x