Tofu Fried Noodle Salad Recipe

4.92 from 12 votes

Tofu Fried Noodle Salad is for lunch on Sweet Caramel Sunday! With simple ingredients, you will love the fried noodle texture!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: Australian, International

Keyword: crunchy noodles, crunchy noodle salad, tofu fried noodle salad, tofu noodle salad, tofu salad

Servings:

Calories: 231kcal

Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
Remove outside layer of shallot, trim roots, then chop into small pieces
Toast almond flakes in a pan on the stove until they turn a light golden brown
Cut tofu in half, then into small cubes
Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy. (Use a pair of tongs to rotate pieces until all sides have crisped up).
Combine wombok, shallots, almonds and crunchy fried noodles in a large salad bowl
Add tofu to salad bowl
Dress and toss to combine

In a small jar, combine vinegar, soy sauce, oil, garlic and ginger. Add lid and shake to combine
Remove lid, add honey and stir to combine

This recipe can have a few options for the sweetener in the dressing. Agave syrup if you are vegan or honey if you are vegetarian
If meal prepping the salad, keep the tofu separate so you can heat it and add to the salad. It tastes better hot.
The crunchy fried noodles will go soggy if covered in dressing or left to sit for a while. Add them last to ensure they stay 'crunchy'.