This Vermicelli Noodle Salad with Tofu recipe is easy, quick, and budget-friendly. Perfect for meal prep, picnics, potlucks, and weeknights. This noodle salad is gluten-free, with an option for oil-free.
Crispy tofu, paired with crunchy veggies in a tangy dressing, is nothing short of delicious. Plus, this is a no-pot meal! Vermicelli noodles do not require cooking. Simply rehydrate them in boiled water from your kettle for a few minutes and you're all set!
This Vermicelli Noodle Salad with Tofu was inspired by my Simple Tofu Noodles recipe on this site, as well as this Edamame Quinoa Salad.
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👩🏼🌾 Ingredients
- Vermicelli noodles are fine noodles made from ground rice. Use brown rice noodles for more fiber and nutrients.
- Chopped roasted peanuts add a welcomed crunch, as well as protein, fiber, and heart-healthy fats.
- Carrots and green cabbage are budget-friendly, nutrient-loaded, and delectable with the Asian-inspired dressing.
- Extra firm tofu works well for the crispy tofu but must be pressed for about 25 minutes beforehand for best results. Alternatively, you can use super firm tofu (Nasoya and Wildwood) which requires no pressing. This is the most convenient option. It comes pre-pressed and contains the highest amount of protein.
- Sesame oil (optional): While oil is not necessary with an air fryer, a little goes a long way for getting the tofu extra crispy.
See the recipe card for quantities.
🫑 Substitutions
- Bell pepper - add thinly sliced yellow, red, or orange bell pepper in place of some or all of the cabbage or carrots
- Nuts & seeds - use your choice of chopped nuts or seeds in place of the peanuts
- Noodles - substitute the vermicelli noodles with other rice or buckwheat noodles
- Chili oil - Use my homemade chili crisp recipe instead of chili oil. Chili crisp has a nuanced, umami-rich flavor. Or omit the chili oil entirely for nonspicy.
- White pepper - adds a mild peppery bite without black flecks, but feel free to use black pepper instead
You might also enjoy this Protein-Packed Quinoa & Kale Salad on my website! Visit my Vegan Salads Recipes page for more quick and easy salad dinner ideas.
📖 How to Make Vermicelli Noodle Salad with Tofu
Preparation: Press the tofu or use pre-pressed super firm tofu. If you do not own an air fryer, preheat the oven to 425ºF.
Step 1. Toss the cubes until they are evenly coated with the seasonings. Transfer them to an air fryer basket, or a baking sheet if using an oven.
Step 2. Place the tofu in a single layer without overcrowding. Cook for about 15 minutes, or until golden brown and crispy.
Step 3. Rehydrate the noodles in boiling water according to the directions on the packet.
Step 4. Prepare the dressing.
Add the carrots, cabbage, peanuts, cilantro, and the dressing to a large bowl. Mix the ingredients until fully incorporated before folding in the tofu cubes. Garnish with more cilantro, and chopped peanuts for serving as desired.
💡 Expert Tips
- Chopping: The quickest way to shred the carrots and cabbage is using a food processor. This is a significant time saver, especially if you are making large quantities of noodle salad for meal prep. Use the shredder disc for this purpose.
- Vermicelli noodles do not require cooking. Rehydrate them in boiling water according to the directions on the packet. If the noodles soak too long, they will be soft and mushy.
- Storage: Refrigerate any remaining vermicelli salad in an airtight container for up to 4 days. If you plan on having leftovers, you can add the tofu for serving and refrigerate any remaining in a separate container. This way, you have the option of reheating the tofu in an oven or air fryer for serving.
🙋🏽♀️ Recipe FAQs
Place the dried noodles into a large heat-proof mixing bowl. Pour boiling water over them so they are fully submerged. Stir every minute or so to loosen. Submerge for about 4 to 5 minutes, or until tender, tasting often for doneness. Do not overcook. Drain and rinse thoroughly with cool water. Drizzle with sesame oil if not using right away. Cover the bowl with a damp cloth until ready to use.
Yes! Omit the sesame oil and chili oil from the air fryer tofu recipe, and the noodle salad dressing.
Cornstarch or arrowroot starch makes tofu extra crispy. Arrowroot is less processed, but it can get a little slimy when added to a dish with a lot of moisture, such as a curry. Cornstarch yields the crispiest results. In addition, adding a little oil to the seasoning gets the tofu even crisper.
Make sure not to overcrowd the cubes. Hot air must readily pass between to get them crispy. Toss the tofu halfway to ensure even cooking on all sides. An air fryer yields the best results, but an oven works too.
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Vermicelli Noodle Salad with Tofu
Ingredients
For the tofu:
- 16 ounces extra firm tofu pressed, cut into ¾-inch pieces (1 16-ounce block)
- ½ tablespoon tamari or soy sauce (preferably reduced sodium)
- 1 teaspoon chili oil sauce or chili crisp (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 teaspoons cornstarch or arrowroot starch
- ½ teaspoon sesame oil or neutral cooking oil
For the salad:
- 3 ounces dried vermicelli noodles (about 2 cakes)
- 2 cups shredded green cabbage
- 1 ½ cups shredded carrots
- ½ cup chopped cilantro
- ½ cup roasted peanuts chopped
For the dressing:
- 3 tablespoons tamari or soy sauce (preferably reduced sodium)
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 ½ tablespoons maple syrup
- 1 ½ teaspoons chili oil sauce or chili crisp (optional)
- 1 large garlic clove
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Instructions
- Season the tofu: Place the tofu cubes in a large bowl. Add the soy sauce, and chili oil. Toss the cubes until they are evenly coated. Add the garlic powder, onion powder, salt, pepper, cornstarch, and sesame oil. Toss until the cubes are evenly coated with the seasonings.
- Cook the tofu: Air fryer: Place them in the air fryer basket in a single layer. Cook at 400ºF for 10 minutes, shaking the basket after 5 minutes to move the cubes around so they cook evenly. Continue cooking as needed until the desired crispiness. Oven: Preheat the oven to 425ºF. Bake the tofu on a nonstick baking sheet in a single layer for 10 minutes. Toss the cubes so they cook evenly. Bake for about 10 minutes more, or until golden brown.
- Rehydrate the dried noodles. Place them in a large heat-proof mixing bowl. Pour boiling hot water over them so they are fully submerged. Stir every minute or so to loosen. Soak according to the timing on the packet, or until tender, tasting often for doneness. Do not overcook. Drain and rinse thoroughly with cool water. Drizzle with sesame oil if not using right away. Cover the bowl with a damp cloth until ready to use.
- Combine the noodles, cabbage, carrots, cilantro, and peanuts in a large bowl.
- Make the dressing: Add the soy sauce, rice vinegar, sesame oil, maple syrup, and chili oil to a medium jar with a lid. Press or grate the garlic into the jar. Cover and shake until all the ingredients are incorporated. Or mix in a medium bowl.
- Assemble: Pour the dressing over the salad and toss well until fully incorporated. Add the tofu and toss to combine.
Notes
- Oil-free: Oil is not necessary, but a little goes a long way for getting the tofu extra crispy. However, feel free to omit the chili and sesame oils from the tofu and dressing.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
- Use super firm tofu (Nasoya, Wildwood brands) which are pre-pressed to save time.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Primla Goddard says
Great simple yet so tasty meal for lunch and requires little cooking time. The noodles just need some hot water poured over them and the tofu placed on a baking sheet after being coated. Cut up your veggies and you are good to go. Lovely crunchy taste with lots of protein.
Nisha Melvani says
It's a fave. So glad you enjoy these recipes. Thank you.
Neena Chandiramani says
Enjoying making this recipe!
Nisha Melvani says
Yay! Makes me happy to hear.