This Crispy Tofu Glass Noodle Salad with Tahini Chili Crisp Dressing is a fresh, protein-packed meal featuring baked tofu tossed with chewy glass noodles and crunchy vegetables. A creamy tahini-based dressing with a hint of chili crunch ties all the flavors together beautifully. The baked tofu adds satisfying texture and heartiness, while colorful veggies keep things light and refreshing. Perfect for lunch or dinner, this salad is easy to customize and absolutely delicious.
If you're a salad lover like me you need to try my tuscan butter bean salad or my herby butter bean salad.
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Why you'll love this recipe
It is packed with plant-based protein from crispy, oven-baked tofu.
It combines fresh, colorful vegetables for a satisfying crunch in every bite.
It features a creamy, zesty tahini dressing that brings everything together beautifully.
It is easy to customize with your favorite noodles or vegetables.
It makes a wholesome, nourishing meal that is perfect for lunch or dinner.
Ingredients
- Tahini: Creates a creamy, rich base with a nutty flavor.
- Soy sauce: Provides saltiness and umami to balance the tahini.
- Rice vinegar: Adds acidity and brightness to the dressing.
- Water (optional): Thins the dressing to a pourable consistency.
- Garlic (minced): Gives bold, savory flavor.
- Ginger (grated): Adds a zesty, aromatic warmth.
- Maple syrup or honey: Balances the acidity with a hint of sweetness.
- Chili crunch: Offers a mild heat and extra flavor dimension.
- Glass noodles: The chewy, neutral base of the salad that carries the dressing well.
- Shredded carrots: Add color, crunch, and natural sweetness.
- Bell pepper (sliced): Provides crisp texture and bright flavor; any color works.
- Cilantro (chopped): Brings freshness and a fragrant, herbal note.
- Sesame seeds: Add a nutty crunch and visual appeal.
- Extra firm tofu (cubed): Provides plant-based protein and a hearty, satisfying texture.
- Olive oil: Helps crisp and brown the tofu in the oven.
- Soy sauce or tamari: Adds salty, umami-rich flavor to season the tofu.
- Garlic powder: Gives a subtle garlicky depth.
See the recipe card for full information on ingredients and quantities.
Substitutions
- tahini - peanut butter would be a good substitute.
- glass noodles - ramen or soba noodles would also work.
Step-by-Step Instructions
Step 1
Bake rice until crisp.
Step 2
Mix together dressing.
Step 3
Toss together salad.
Step 4
Serve and enjoy.
Storage instructions for cold glass noodle salad
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Pro-Tips
Use a good quality tahini for the best tasting dressing. I love Soom Foods tahini.
Recipe FAQS
Yes this salad just gets better and more flavorful as it sits.
Yes, just ensure that you use tamari and not soy sauce in the dressing.
You can substitute soba noodles, rice noodles, or even ramen if you prefer — just cook them according to the package directions.
Other salads to try
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Crispy Tofu Glass Noodle Salad with Tahini Chili Crisp Dressing
Ingredients
Tofu
- 1 block extra firm tofu - cubed
- 1 teaspoon olive oil
- 1 tablespoon soy sauce or tamari use tamara if you are sensitive to gluten
- ½ teaspoon garlic powder
- pinch black pepper
- salt to taste I didn't add any as soy sauce is salty but adjust to your preference
Salad
- ~7 ounce cooked glass noodles can sub soba noodles or ramen, I love the linked noodles though
- ~1 ½ cups shredded carrots (from 1 medium carrot)
- 1 medium/large bell pepper - finely sliced I used a combination of red and green to add color to the recipe but any works
- 1 cup finely chopped cilantro
- ⅓ cup sesame seeds
Dressing
- ¼ cup tahini
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1-2 tablespoons water to thin (optional you may not need it)
- 2 cloves garlic - minced
- 1 teaspoon grated ginger
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili crunch
Instructions
- Preheat oven to 425 degrees. Add tofu to a bowl and toss together with all of the tofu ingredients. Bake tofu for 30-45 minutes. I like to bake mine on the longer side to get it crispy but 30 minutes will suffice. For best crispiness flip the tofu once halfway through.
- Add all dressing ingredients to a bowl or jar and mix together until smooth.
- Add all salad ingredients to a large bowl and toss together with dressing and tofu. Serve and enjoy.
Jennifer says
I hope to make all your recipes someday..thank you so much..
Kristi says
Thanks Jennifer