The Crunchy Noodle Salad with Crispy Tofu and Cabbage really has all of the components you need to create a balanced meal. The crispy tofu is full of protein and packs a punch of great flavor. The noodles add a nice crunch and the cabbage gives the whole salad such a great texture. Easily prepared as a take-along lunch for work as well.
Crunchy Noodle Salad with Crispy Tofu and Cabbage
Hi everyone! I am delighted to be doing a guest post for my friend Donna from Whole Food Bellies today. We Aussies tend to support each other like that!
Today, I have a salad recipe, which I know you will love. Crunchy Noodle Salad with Crispy Tofu and Cabbage is inspired by Chang’s Crunchy Noodles and a salad that we always used to have for BBQs that uses those noodles as a key product.
I have been eating at a cool little Vietnamese takeaway place In Inala, Brisbane Queensland recently. Their food is amazing and reminds me with a little brainstorming it is possible to have dishes with less meat or which are meatless on more occasions.
For you today, I have made this as a vegetarian tofu fried noodle salad recipe. If you wanted it to be vegan, you would change one ingredient and that is substituting agave syrup for a sweetener in place of the honey.
Crunchy Noodle Salad Makes a Perfectly Balanced Meal
The salad really has all of the components you need to create a balanced meal.
The tofu is full of protein and is nicely flavored. I highly recommend you get the firm tofu for the recipe as the silken tofu does not keep its texture when being cooked no matter how hard you try.
Flavoring The Tofu To Make The Perfect Fried Noodle Salad
Using the chili flakes as well as salt and pepper brings the tofu into a flavor field of its own and then the textures for the rest of the ingredients create a nice diversity.
Want to change things up with the flavor of the tofu? Try using one of these Tofu Marinades.
Wombok (napa cabbage) is not an ingredient I commonly use and I think that is why when you do make this salad and enjoy the delight of eating it, you enjoy something quite different from your typical garden salad.
Need More Salad Recipes?
I LOVE making salads, especially ones that you can meal prep and take for work lunches. Two of my favorites on Sweet Caramel Sunday are:
Another option for this salad is to switch out the tofu and use meatballs instead, but then it wouldn’t be a dish inspired by the vegan restaurant (it is seriously amazing food!).
About This Crunchy Noodle Salad with Crispy Tofu and Cabbage:
- You can meal prep this salad for lunches – just don’t dress it till you are ready to eat to avoid soggy salad
- This is a PERFECT BBQ salad
- The almonds can be toasted in the microwave OR in a pan on the stove
- The dressing has a thin texture to it and if you leave it sit, you need to stir it before pouring
To answer your questions:
- The salad is best served with HOT tofu
- The dish is not suitable for freezing
- The recipe contains no egg or dairy
- This is a SUPER EASY dish to pull together
More Tips For Making The Crunchy Noodle Salad Perfect
I find that to prepare the salad, it is best to toast your nuts, then prep your veggies so all of that is done. After all of that, I mix my dressing and have it ready to go. I cook my tofu as the last step in the ‘cooking’ phase, then having added all ingredients to your salad bowl, you dress and toss your salad.
All that will be left to do is grab a cold drink for everyone, sit back, relax and enjoy the good company whilst you can.
I would like to thank Donna for the opportunity of sharing this recipe with you, her readers and I hope that you give it a go.
It has been great to be a part of Whole Food Bellies blog and I wish you much happiness and joy in your kitchens!
Cheers from Sunny Queensland.
Crunchy Noodle Salad with Crispy Tofu and Cabbage
- 450 g tofu organic, firm
- ½ Wombok/napa cabbage
- 1 bunch spring onions
- 1 cup shaved almonds
- 100 g crunchy noodles
- 1 tablespoon chilli flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon peanut oil
- ⅓ cup white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
- Remove outside layer of shallot, trim roots, then chop into small pieces
- Toast almond flakes in a pan on the stove until they turn a light golden brown
- Make dressing by combining all ingredients in a small glass jar, stir thoroughly to combine
- Cut tofu in half, then into small cubes
- Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy
- Add tofu to salad bowl
- Dress and toss to combine
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.