Description
A vibrant bowl of crispy tofu and glass noodles tossed with fresh vegetables and a creamy tahini chili crisp dressing.
Ingredients
Scale
- 1 block extra-firm tofu, cubed
- 1 teaspoon olive oil
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon garlic powder
- Pinch black pepper
- Salt to taste
- ~7 ounces cooked glass noodles
- ~1 1/2 cups shredded carrots
- 1 medium/large bell pepper, finely sliced
- 1 cup finely chopped cilantro
- 1/3 cup sesame seeds
- 1/4 cup tahini
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1–2 tablespoons water (optional)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili crunch
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine cubed tofu with olive oil, soy sauce, garlic powder, black pepper, and salt. Toss until well-coated.
- Spread tofu on a lined baking sheet and bake for 30-45 minutes, flipping halfway, until crispy.
- In a bowl or jar, combine tahini, soy sauce, rice vinegar, minced garlic, grated ginger, maple syrup, and chili crunch. Mix until smooth.
- In a large mixing bowl, combine cooked glass noodles, shredded carrots, sliced bell pepper, chopped cilantro, and crispy tofu. Drizzle dressing over the top and toss well.
- Serve immediately or chill before serving for enhanced flavor.
Notes
Fresh vegetables greatly enhance flavor. Store tofu and salad separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, tofu, glass noodles, tahini dressing, vegan salad, healthy lunch
