Vietnamese Rice Noodle Salad with Baked Tofu

Vietnamese Rice Noodle Salad with Baked Tofu

For a gorgeous, rainbow plate that’s truly Instagram-worthy, you’re going to love this simple Asian-inspired recipe!

Need a cleansing, plant-based meal that’s actually filling? This is just the ticket—vegan, gluten-free, protein-rich, and damn delicious. Switch it up and customize your plate with the veggies, herbs, and protein of your choice. Try chicken with sugar snap peas, or a slab of tuna with wasabi arugula. 

What you’ll need:


  • Medium pot 
  • Collander
  • Cutting board and knife
  • Measuring cups and spoons
  • Culinary brush or spoon
  • Medium jar to mix the dressing


  • 1 package thin rice noodles
  • 2 cups crisp lettuce
  • 2 medium carrots, cut into thin matchsticks
  • 2 mini snacking cucumbers, cut into matchsticks
  • 1 large watermelon radish, cut into matchsticks or thin halfmoons
  • 1 small jalapeno pepper, sliced into thin rounds (optional)
  • 2 cups mixed herbs, cilantro, mint, scallions, and basil, chopped
  • ½ cup salted, roasted peanuts, roughly chopped
  • Lime wedges, for serving


  • 1 block of extra-firm tofu
  • ¼ cup low sodium soy sauce or tamari
  • ¼ cup rice vinegar
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, minced
  • 2 tsp toasted sesame oil
  • 2 tsp sriracha
  • 2 cloves garlic, minced


  • ½ cup rice vinegar
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • ½ tsp low sodium soy sauce or tamari
  • 2 tbsp toasted sesame oil
  • 3 tbsp olive oil

1. Drain and press the tofu by placing the block on a folded paper towel or clean dishtowel with another layer on top, then place a place on top with a moderately heavy object on top (think: big can of soup or carton of broth). Let rest about 30 minutes. This will squeeze out the liquid contained in the tofu and make room for the marinade to soak up. 
    2. Whisk together marinade ingredients and then cut the tofu into thick sticks. We prefer to cut the whole block in half along the short edge to thin the block, then cutting those flat slabs into eights. Place in a shallow, rimmed dish and pour the prepared marinade overtop. Marinade for at least a half an hour, with 2-8 hours preferred.
      3. Preheat the oven to 450F and place the marinated tofu on a greased baking sheet. Do not discard the leftover marinade. Roast the sticks for 15 mins, flip, marinate the tops with a brush or spoon and bake again for 15 minutes.
        4. Meanwhile, boil a pot of water and cook the rice noodles to the package instructions (about three minutes). Drain the noodles, rinse with cold water and set aside.
          5. Chop the carrots, cukes, and radishes into matchsticks, thinly slice the scallions and jalapeno, and roughly chop the herbs and peanuts. If you’re having a dinner party or just have a bunch of picky eaters on your hands, place all the toppers in separate bowls and let them build their own meal!
            6. Place all the dressing ingredients in a jar, seal the lid, and shake thoroughly to combine. 
              7. To build a noodle salad, place a pile of noodles at the center of a low pasta bowl and surround them with colorful veggies, greens, lime wedges, and baked tofu. Plop a pile of herbs on top with a sprinkle of chopped peanuts and a drizzle of dressing. Enjoy! 

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