Crispy Tofu Glass Noodle Salad with Tahini Chili Crisp Dressing
This vibrant tofu noodle salad features crispy baked tofu, fresh veggies, and glass noodles tossed in a creamy, zesty tahini dressing for a satisfying, protein-packed meal.
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.
Notes
This makes 3-4 servings depending on how hungry you are.
Nutrition
Calories: 449kcalCarbohydrates: 61gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 1116mgPotassium: 522mgFiber: 4gSugar: 7gVitamin A: 8308IUVitamin C: 5mgCalcium: 218mgIron: 5mg
Tried this recipe?Let us know how it was!