Vermicelli Salad with Tofu Recipe

A salad with shredded carrots and green cabbage, chopped peanuts, chopped cilantro, vermicelli noodles, and air fryer tofu cubes, in a white bowl with bamboo chopsticks.

5 from 5 votes

Vermicelli Salad with Tofu Recipe

Fresh vermicelli salad with crispy tofu, crunchy veggies, and a bold, tangy dressing. Easy, satisfying, and perfect for lunch or dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Salad

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 471kcal

Author: Nisha Melvani

Equipment

Air Fryer or oven

Ingredients

For the tofu:

16 ounces extra firm tofu pressed, cut into ¾-inch pieces (1 16-ounce block)
1 tablespoon tamari or soy sauce (preferably reduced sodium)
1 teaspoon garlic powder
¾ teaspoon onion powder
¼ teaspoon white pepper or black pepper
2 teaspoons cornstarch or arrowroot starch
1 teaspoon sesame oil or neutral oil or chili crisp (optional)

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 tahini or sesame oil to taste
1 ½ tablespoons maple syrup
1 ½ teaspoons chili oil sauce or chili crisp (optional)
1 large garlic clove

Instructions

Season the tofu: Place the tofu cubes in a large bowl. Add the soy sauce. 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, tahini or sesame oil, maple syrup, and chili oil (if using) 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. Add water as needed to thin.
Assemble: Pour the dressing over the salad and toss well until fully incorporated. Add the tofu and toss to combine.

Notes

Oil-free:The oil adds crispiness to the tofu and richness to the dressing, helping it coat the noodles. It can be omitted.

For the tofu: Skip the oil. Soy sauce (or tamari) helps the seasoning and starch stick, then air fry as usual.
For the dressing: Use tahini instead of sesame oil to maintain creaminess without thinning the flavor too much. Omit the chili crisp.

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