Maple Lime Noodle Salad (Printable Recipe)
Cold noodle salad with tofu, maple-lime dressing, and crisp vegetables. Quick, refreshing, and protein-packed.
# Ingredients You'll Need:
→ Noodles and Protein
01 -
6 oz vermicelli rice noodles
02 -
1 block (14 oz) super firm tofu, shredded
→ Vegetables
03 -
1 cup shredded carrots
04 -
1 cucumber, seeds removed and sliced
05 -
1 red bell pepper, thinly sliced
06 -
1/4 cup pickled red onions
→ Herbs and Toppings
07 -
1/4 cup fresh cilantro, chopped
08 -
1/4 cup fresh mint leaves, chopped
09 -
2 tablespoons chopped pistachios
→ Dressing
10 -
2 tablespoons lime juice
11 -
1 teaspoon lime zest
12 -
2 tablespoons wheat-free tamari
13 -
1 tablespoon sweet chili sauce
14 -
1 tablespoon maple syrup
15 -
1 teaspoon toasted sesame oil
→ For Tofu Seasoning
16 -
1 tablespoon soy sauce
17 -
1 tablespoon lime juice
18 -
1 tablespoon cornstarch
19 -
1 tablespoon oil
# Steps to Follow:
01 -
Preheat oven to 425°F. Grate the super firm tofu over a parchment-lined baking tray. Add soy sauce, lime juice, cornstarch, and oil. Toss to coat and spread into an even layer. Bake for 15 minutes, toss, then bake an additional 5–10 minutes until crispy.
02 -
In a small bowl, whisk together lime juice, lime zest, tamari, sweet chili sauce, maple syrup, and sesame oil until well combined.
03 -
Place vermicelli noodles in a heat-safe bowl. Cover with boiling water and allow to sit for at least 3 minutes or as per package instructions. Stir to separate, rinse under cold water, and drain well.
04 -
In a large bowl, combine drained noodles, carrots, cucumber, bell pepper, pickled onions, cilantro, mint, pistachios, and half the baked tofu. Pour dressing over and toss to combine.
05 -
Portion salad into bowls and top with extra tofu if desired. Serve immediately or refrigerate until ready to eat.
# Extra Tips:
01 -
Rinse noodles under cold water to reduce starch and prevent sticking.
02 -
Use edamame or smoked tofu for a no-cook version.
03 -
Whole grain vermicelli noodles can increase fiber content.