Delicious Teriyaki Tofu & Rice Noodle Salad Recipe

A colorful bowl of teriyaki tofu and rice noodle salad awaits you, bursting with flavors that dance on your tongue. The sweet and savory teriyaki sauce mingles perfectly with crunchy vegetables and silky rice noodles, creating a symphony of taste that makes every bite a celebration.

Picture this: it’s a sunny afternoon, and the aroma of grilled tofu fills the air as I prepare this delightful dish for my friends. The laughter, the clinking of glasses, and the anticipation of devouring something so vibrant and delicious truly make it an occasion to remember.

Every time I serve this dish, my friends rave about how delicious it is—definitely a crowd-pleaser!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Firm Tofu: Choose firm tofu for the best texture; make sure to press it well to remove excess water.

• Rice Noodles: These are the star of the show; opt for thin rice noodles for a delicate mouthfeel.

• Mixed Vegetables: Use bell peppers, carrots, and cucumbers for crunch and color; fresh is best.

• Teriyaki Sauce: Look for a quality brand or homemade version; it adds that signature sweet-savory flavor.

• Sesame Oil: A drizzle brings a nutty aroma; use toasted sesame oil for extra depth.

• Green Onions: Freshly chopped green onions enhance both flavor and presentation; they add freshness.

• Sesame Seeds: Sprinkle these on top for an appealing finish; they add crunch too.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make teriyaki tofu & rice noodle salad

Prepare the Tofu: Begin by pressing your firm tofu between paper towels or a clean kitchen towel for about 15 minutes. This step ensures your tofu absorbs all the flavorful teriyaki sauce later.

Sauté the Tofu: Cut your pressed tofu into cubes and heat some sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and sauté until golden brown on all sides—about 4-5 minutes—releasing their nutty aroma.

Cook the Rice Noodles: While your tofu is cooking, bring a pot of water to boil. Add rice noodles and cook according to package instructions (usually about 3-5 minutes). Drain them and rinse under cold water to prevent sticking.

Add Vegetables: In a large mixing bowl, combine your cooked noodles with sliced bell peppers, julienned carrots, cucumbers, and green onions. Toss gently to mix flavors without squishing everything.

Toss with Teriyaki Sauce: Drizzle generous amounts of teriyaki sauce over your salad mixture. Gently toss again until everything is evenly coated—this is where magic happens!

Serve & Enjoy!: Plate your vibrant salad in bowls and sprinkle with sesame seeds for that final touch. Dig in immediately while it’s fresh or let it chill in the fridge for later—delicious either way!

Perfecting the Cooking Process

Start by marinating the tofu in teriyaki sauce, then pan-fry until golden before cooking the rice noodles. This sequence ensures maximum flavor and efficiency.

Add Your Touch

Feel free to swap out tofu for tempeh or add crunch with sliced cucumbers and carrots. Customize the dressing to suit your taste!

Storing & Reheating

Store leftovers in an airtight container for up to three days. To reheat, microwave briefly or stir-fry on low heat for best results.

Cooking teriyaki tofu & rice noodle salad reminds me of my first dinner party where friends raved about it—such a hit that I made it twice that week!

FAQ

Can I use other types of noodles?

Absolutely! Feel free to substitute rice noodles with soba or even zucchini noodles.

Is this dish suitable for meal prep?

Yes, this dish stores well and can be enjoyed throughout the week without losing flavor.

How can I make it spicier?

Add a dash of sriracha or red pepper flakes to the teriyaki sauce for an extra kick!

Print

Teriyaki Tofu and Rice Noodle Salad

Print Recipe

Pin Recipe

Teriyaki Tofu and Rice Noodle Salad is a vibrant and flavorful dish that combines the rich, savory notes of teriyaki sauce with fresh, crisp vegetables and silky rice noodles. Perfect for any occasion—whether a lively gathering or a quick lunch—this customizable salad is both nutritious and satisfying. With its colorful presentation and delightful mix of textures, it’s guaranteed to impress your friends and family!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 14 oz firm tofu, pressed and cubed
• 8 oz thin rice noodles
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup cucumber, thinly sliced
• ¼ cup teriyaki sauce
• 2 tbsp sesame oil
• 2 green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Press the tofu between paper towels for about 15 minutes to remove excess water.
2. Heat sesame oil in a skillet over medium heat. Add tofu cubes and sauté until golden brown on all sides (about 4-5 minutes).
3. Meanwhile, cook rice noodles in boiling water according to package instructions (3-5 minutes). Drain and rinse under cold water.
4. In a large bowl, combine cooked noodles with bell peppers, carrots, cucumbers, and green onions. Toss gently.
5. Drizzle teriyaki sauce over the salad mixture and toss until well coated.
6. Serve in bowls topped with sesame seeds. Enjoy immediately or refrigerate for later.

Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg

Keywords: For added flavor, marinate tofu in teriyaki sauce before cooking. Substitute tofu with tempeh or add extra crunch with radishes or snap peas. Store leftovers in an airtight container for up to three days; can be enjoyed cold or reheated.