Vermicelli Noodle Salad with Sweet Chili Tofu
Loaded with a rainbow of fresh veggies and flavorful sweet chili tofu, this vermicelli noodle salad is massively flavorful and goes well with a variety of dishes.
Servings 6 servings
Calories 431kcal
Ingredients
Sweet Chili Tofu
- 1 (12 oz) block extra-firm tofu, pressed 30-60 minutes and cut into 1/2-inch cubes
- 1/2 cup sweet chili sauce
- 1 tablespoon vegetable oil
- 1 tablespoon low-sodium soy sauce
- 1 medium clove garlic, minced
- 1/4-1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Vinaigrette
- 1/3 cup rice wine vinegar
- 2 tablespoons honey or agave nectar
- 1/4 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 medium clove garlic, minced
- 2 teaspoons fresh grated ginger
- Salt and pepper to taste
Vermicelli Noodle Salad
- 8 oz vermicelli rice noodles
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1-1/2 cups bean sprouts
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh basil, minced
- Sesame seeds and red pepper flakes for garnish
Instructions
Sweet Chili Tofu
- Place pressed tofu cubes in a shallow container or bowl. In a separate small bowl, whisk sweet chili sauce, vegetable oil, soy sauce, garlic, and red pepper flakes. Season sauce with salt and pepper to taste. Pour sauce over tofu and gently toss tofu to evenly coat in marinade.
- Cover tofu with either a lid or plastic wrap and allow to marinate in fridge at least 2 hours (or overnight) shaking tofu occasionally to evenly submerge in sauce.
- Preheat oven to 400F. Lightly grease a medium sheet pan and pour tofu and marinade in an even layer on sheet pan. Bake tofu at 400F 20-25 minutes until tofu is bubbly and edges are crispy. Set aside.
Vinaigrette
- Combine all vinaigrette ingredients in a blender or food processor and blend until smooth. Season with salt and pepper to taste and set aside for moment.
Vermicelli Noodle Salad
- Cook vermicelli noodles according to package instructions, then rinse well with cold water until noodles are completely cooled.
- In a large serving bowl, combine noodles, carrot, cucumber, bean sprouts, green onions, basil, sweet chili tofu, and vinaigrette. Toss until salad is evenly combined and season with salt and pepper to taste.
- Garnish salad with sesame seeds and additional red pepper flakes if desired and serve. Enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 4 days.
Nutrition
Serving: 12 oz salad | Calories: 431kcal | Carbohydrates: 93.5g | Protein: 9.9g | Fat: 3g | Saturated Fat: 0.6g | Potassium: 193mg | Fiber: 3.8g | Sugar: 24.7g | Calcium: 82mg | Iron: 2mg