A base of Korean glass noodles topped with a fresh and vibrant salad mix with fried tofu and a spicy sesame vinaigrette. This salad is very filling and only requires minimal effort making it good for mid-week dinners. I like to make this recipe ahead and bring it with me to work for a healthy lunch.
Vegan Tofu Glass Noodle Salad
One of my favourite salad recipes, it combines glass noodles with fresh herbs, vege, fried tofu and a spicy vinaigrette.
Ingredients
- 300 g firm tofu
- 4 tablespoons corn starch
- 2 teaspoons sea salt
- 3 tablespoons peanut oil
- 1 cup edamame steamed and removed from pods
- 4 radishes
- 1 long red chilli
- 2 to tomatoes
- 2 medium Lebanese cucumbers
- 1 spring onion green part only
- 150 g dried Korean glass noodles
- ½ cup lightly packed fresh mint leaves
- sesame seeds to serve
for vinaigrette
- 2 inch knob ginger
- 2 cloves garlic
- 1 spring onion green part only
- 8 tablespoons sesame oil
- 6 tablespoons rice vinegar
- 2 tablespoons tamari or dark soy sauce
- 3 teaspoons maple syrup or agave
- 1 teaspoon crushed chilli flakes
Instructions
- To make vinaigrette, chop the garlic, spring onion and ginger then combine all ingredients in blender and blend until smooth.
- Dice the tofu into 2cm pieces then combine the corn starch and salt in a small bowl, toss tofu in the mixture to coat. Heat the peanut oil in a non-stick pan and fry the tofu on medium for 8 minutes or until golden brown on all sides. Set aside.
- To prep the salad, cook the noodles as to packet directions and allow to cool. Thinly slice the radishes and spring onion then cucumber and tomato. Remove seeds from the chilli and finely slice lengthwise. Transfer chilli and all of the prepped vege to a bowl with cooked tofu, edamame and mint. toss well to combine.
- To construct, divide noodles evenly among serving dishes, top with equal amounts of the salad mixture then drizzle over dressing and sprinkle with sesame seeds.