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

Crispy Tofu & Rainbow Noodle Salad with Zesty Sesame Dressing

This vibrant and healthy salad features crispy pan-fried tofu, colorful fresh vegetables, and springy noodles tossed in a tangy and savory sesame dressing. It’s perfect for a light yet satisfying meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Tofu:
  • 1 block (14-16 oz) extra-firm or super-firm tofu pressed and drained
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil
  • Pinch black pepper
  • 1-2 tablespoons neutral oil for cooking e.g., avocado
For the Noodles & Rainbow Veggies:
  • 8 oz dried ramen noodles without seasoning packet), soba noodles, or rice vermicelli
  • 2 cups shredded red cabbage
  • 1 large carrot julienned
  • 1 cucumber deseeded and julienned
  • 1 red bell pepper thinly sliced
  • 1/2 cup shelled edamame thawed
  • 2 green onions thinly sliced
  • 1/4 cup fresh cilantro optional
For the Zesty Sesame Dressing:
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons tahini
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1-2 tablespoons water to thin, if needed

Equipment

  • large non-stick skillet
  • medium bowl
  • pot
  • small bowl or Mason jar
  • large mixing bowl

Method
 

Crispy Tofu
  1. Slice the tofu into 1/2-inch cubes and toss them with cornstarch, soy sauce, sesame oil, and black pepper until evenly coated.
  2. Heat neutral oil in a large non-stick skillet over medium-high heat, then cook the tofu in batches for 5-7 minutes, flipping until golden brown and crispy on all sides. Remove the tofu and set it aside on a paper towel-lined plate.
Noodles & Dressing
  1. Bring salted water to a boil, cook noodles according to package directions until al dente, then drain and rinse with cold water.
  2. Whisk together soy sauce, tahini, rice vinegar, sesame oil, honey/maple syrup, minced garlic, grated ginger, and water (if needed) in a small bowl or jar to create the dressing.
Assemble & Serve
  1. In a large mixing bowl, combine the cooked noodles, all the prepared vegetables, and the crispy tofu.
  2. Pour the dressing over the salad, toss gently to coat, then stir in the green onions and cilantro before serving immediately or chilling.

Notes

You can customize the vegetables based on what you have on hand. Bell peppers of any color, snap peas, or even thinly sliced radishes would be delicious additions. Adjust the amount of dressing to your liking; you might not need all of it depending on your preference. This salad is great for meal prep and can be stored in the refrigerator for up to 3 days. Store the dressing separately if preparing ahead of time to prevent the noodles and vegetables from getting soggy.