Vietnamese Noodle Salad with Tofu

Prep Time

1 hour or more

Prep Notes

If you think of it ahead of time, press the liquid out of the tofu, and marinate.  While it's mariating, you can chop and prepare the rest of the ingredients.  

I like to prep all 4 bowls into containers that can be takes to work or are just ready in your refrigerator for your next healthy meal.

Cooking Time

5 minutes for noodles, and about 5 minutes for tofu


4 noodle bowls



  • 4 thinly sliced green onions
  • 2 garlic cloves, minced
  • ½ cup low sodium Tamari Soy Sauce
  • ½ cup rice vinegar
  • 2 T. brown sugar or Sucanat
  • 1 T. fresh lime juice
  • 1-3 tsp Thai Chili Sauce or ¼ tsp red pepper flakes
  • 3 T. Fish sauce


  • 1, 15 oz package firm tofu (drained and pressed for 30 minutes)
  • 3 ½ oz vermicelli rice noodles, cooked according to package directions, drained
  • 1 T. toasted sesame oils
  • 2 carrots, sliced into ribbons with vegetable peeler or julienned
  • 1 medium English cucumber, halved lengthwise and thinly sliced
  • ¼ cup roughly chopped fresh basil leaves
  • Bean sprouts, chopped peanuts, fresh mint leaves, and sliced green onions for garnish



  • Whisk together the dressing ingredients
  • Cut tofu into 1” cubes and marinade it in ½ of the dressing.  Save the rest for later.   Toss to coat in a Ziploc bag and marinate in the refrigerator for at least 30 minutes. 
  • Heat oil in a large skillet over medium heat.  Add tofu, and cook about 4 minutes, or until nicely browned. Remove from heat and set aside.
  • Divide cooked noodles, tofu, carrots and basil into four bowls. Top with remaining ingredients, as desired.  Ladle dressing into bowls and serve.
  • Enjoy!!


Wonderful the next day for lunch or a snack.  This is labor intensive so good to do when you have some time to enjoy preparing yourself some meals. 


"Oh My Veggies"