Teriyaki Tofu and Rice Noodle Salad
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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 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
- Press the tofu between paper towels for about 15 minutes to remove excess water.
- Heat sesame oil in a skillet over medium heat. Add tofu cubes and sauté until golden brown on all sides (about 4-5 minutes).
- Meanwhile, cook rice noodles in boiling water according to package instructions (3-5 minutes). Drain and rinse under cold water.
- In a large bowl, combine cooked noodles with bell peppers, carrots, cucumbers, and green onions. Toss gently.
- Drizzle teriyaki sauce over the salad mixture and toss until well coated.
- 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.