Asian Noodle Salad with Tofu

Name: Asian Noodle Salad with Tofu
Cook time: 25 min
Yield: 4 servings
Ingredients: 400 g firm tofu pressed and cut into 2 cm cubes; 10 ml neutral oil divided; 15 ml soy sauce divided; 2 g fine salt divided; 2000 ml water for boiling noodles; 225 g rice noodles dried; 5 ml neutral oil divided; 15 ml toasted sesame oil divided; 30 ml soy sauce divided; 30 ml rice vinegar divided; 30 ml lime juice freshly squeezed; 20 g honey divided; 20 g garlic finely grated; 20 g fresh ginger finely grated; 2 g red pepper flakes optional; 2 g fine salt divided; 200 g cucumber julienned; 120 g carrot julienned; 120 g snap peas thinly sliced on a bias; 40 g scallions thinly sliced; 15 g cilantro leaves and tender stems roughly chopped; 10 g mint leaves torn; 20 g toasted sesame seeds for garnish

This cold noodle salad combines rice noodles, baked tofu, and crunchy vegetables with a sesame-ginger dressing. The components are cooked separately, cooled, and tossed together just before serving so the noodles stay supple and the vegetables stay crisp.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

400 g firm tofu pressed and cut into 2 cm cubes
10 ml neutral oil divided
15 ml soy sauce divided
2 g fine salt divided
2000 ml water for boiling noodles
225 g rice noodles dried
5 ml neutral oil divided
15 ml toasted sesame oil divided
30 ml soy sauce divided
30 ml rice vinegar divided
30 ml lime juice freshly squeezed
20 g honey divided
20 g garlic finely grated
20 g fresh ginger finely grated
2 g red pepper flakes optional
2 g fine salt divided
200 g cucumber julienned
120 g carrot julienned
120 g snap peas thinly sliced on a bias
40 g scallions thinly sliced
15 g cilantro leaves and tender stems roughly chopped
10 g mint leaves torn
20 g toasted sesame seeds for garnish

Instructions

Preheat the oven to 220 C. Line a rimmed baking sheet with parchment paper. Toss the tofu cubes with 10 ml neutral oil, 15 ml soy sauce, and 2 g fine salt, then spread them in a single layer on the baking sheet. Bake for 25 minutes, flipping once halfway, until the edges are browned and the cubes feel firm. Let the tofu cool for 5 minutes before adding it to the salad so the vegetables stay crisp. The tofu is browned on the edges, firm in the center, and cooled slightly before mixing.
Bring 2000 ml water to a boil in a large pot. Add the rice noodles and cook for exactly 6 minutes, until just tender. Drain well, rinse briefly under cool water, and shake off excess moisture. The noodles are tender but not mushy and drain cleanly.
In a small bowl, whisk together the remaining 5 ml neutral oil, 15 ml sesame oil, 30 ml soy sauce, 30 ml rice vinegar, 30 ml lime juice, 20 g honey, all 20 g garlic, all 20 g ginger, red pepper flakes if using, and the remaining 2 g fine salt. The dressing looks emulsified and tastes savory, tangy, and lightly sweet.
In a large mixing bowl, combine the noodles, cucumber, carrot, snap peas, scallions, cilantro, and mint if using. Pour over the dressing and toss until the noodles are evenly coated. The noodles are glossy and the vegetables are evenly dressed without pooling at the bottom.
Add the cooled tofu after the salad is dressed, then toss gently so the cubes stay intact. Top with sesame seeds and serve. The tofu is distributed through the salad and the sesame seeds stay visible on top.