Description
Tofu and Noodle Salad with Sweet and Spicy Almond Butter Sauce combines crispy tofu, soft noodles, and a creamy, tangy almond butter dressing. This vibrant, vegan-friendly dish is a perfect balance of textures and flavors, making it a satisfying meal, appetizer, or side dish.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cut into cubes
8 oz rice noodles or soba noodles
1/2 cucumber, thinly sliced
1/2 cup shredded carrots
1 red bell pepper, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds (optional, for garnish)
For the Sweet and Spicy Almond Butter Sauce:
1/4 cup almond butter (smooth)
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave syrup
1 tablespoon sesame oil
1 teaspoon sriracha or chili garlic sauce (adjust to your spice preference)
1–2 tablespoons warm water (to thin out the sauce)
1/2 teaspoon garlic powder (optional)
1 teaspoon fresh lime juice (optional, for extra brightness)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Cut tofu into cubes and place them on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Cook the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together almond butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and garlic powder. Add warm water, one tablespoon at a time, to achieve the desired consistency. Stir in lime juice for extra brightness.
- In a large bowl, combine the noodles, cucumber, carrots, red bell pepper, and cilantro. Once the tofu is crispy, add it to the bowl.
- Pour the almond butter sauce over the salad, tossing everything to coat. Garnish with sesame seeds and cilantro. Serve immediately or chill for later.
Notes
- For extra crunch, sprinkle toasted peanuts, cashews, or sunflower seeds on top.
- Substitute rice noodles with soba or udon noodles, or use quinoa for a gluten-free option.
- For a spicier version, increase the amount of sriracha or add chili flakes.
- Leftovers can be stored in the fridge for up to 2 days. Keep the tofu separate to maintain its crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for tofu)
- Category: Main Dish
- Method: Baking, Tossing
- Cuisine: Vegan, Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
