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    Chili-Sesame Tofu Noodle Salad

    clock-icon12 minutes
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    Pixicook editorial team

    A vibrant and refreshing salad with tofu noodles, fresh cucumber, cilantro, and a spicy sesame dressing.

    Ingredients for Chili-Sesame Tofu Noodle Salad

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Pressed Tofu Sheets (Gandoufu), cut into strips

    0 oz

    Substitute chevron-down

    Persian Cucumber, julienned

    0 oz

    Substitute chevron-down

    Fresh Cilantro, stems and leaves cut into 1-inch segments

    cups

    Substitute chevron-down

    Scallions, white parts only, thinly sliced

    each

    Substitute chevron-down

    Dried Red Chiles, snipped into ½-inch segments and seeds shaken out

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Pale Rice Vinegar

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Chili Oil

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Toasted Sesame Seeds, for garnish

    to taste

    Substitute chevron-down

    How to Make Chili-Sesame Tofu Noodle Salad

    1. Prepare Tofu Noodles

    Separate the tofu sheets and cut them into strips that resemble noodles. Bring a saucepan of water to a boil. Add the tofu noodles and blanch them for about 2 minutes, just until the water returns to a boil. Immediately rinse the noodles under cold water and drain them in a colander.

    2. Combine Salad Base

    In a large bowl, combine the tofu noodles with the julienned cucumber and cilantro.

    3. Add Aromatics

    On top of the tofu, cucumber, and cilantro mixture, layer the thinly sliced scallions, snipped dried chiles, and minced garlic.

    4. Heat Oil and Pour

    In a small saucepan, heat the vegetable oil until it is nearly smoking. Carefully pour the hot oil over the layered aromatics in the bowl.

    5. Season Salad

    Add soy sauce, rice vinegar, kosher salt, sugar, chili oil, and toasted sesame oil to the salad. Toss everything together until the noodles are evenly coated with the seasoning.

    6. Garnish and Serve

    Garnish with toasted sesame seeds. Serve the Chili-Sesame Tofu Noodle Salad immediately.

    Variations

    Base Swap

    Zoodle (Zucchini Noodles) Salad, Quinoa Salad, Rice Salad.

    Protein Swaps: - Chicken-Sesame Noodle Salad

    Use grilled or shredded chicken breast instead of tofu. . Shrimp-Sesame Noodle Salad

    Base Swap: - Zoodle (Zucchini Noodles) Salad

    Swap the noodles with spiralized zucchini for a light, low-carb option. . Quinoa Salad

    Protein Swaps

    Chicken-Sesame Noodle Salad, Shrimp-Sesame Noodle Salad, Beef-Sesame Noodle Salad, Edamame-Sesame Noodle Salad.

    Alternative Noodles

    Experiment with different noodles such as soba, rice noodles, or even veggie noodles (zoodles) to cater to dietary preferences or to simply offer a different texture.


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