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Noodle Salad with Tofu

Tofu, shredded cabbage, and quick-cooking rice noodles are the basis for this hearty main course salad. Pack up any extras for work lunches.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
689 calories per serving


> 1 (8.8 oz) box rice noodles
> 1 (14 oz) pkg extra-firm tofu
> 1 tbsp flour
> 1/2 cup peanut oil
> 2 cups coleslaw mix
> 1 cup shredded carrots
> 2 cups frozen peas
> 1/4 cup Thai sweet chili sauce


Prepare the noodles according to package directions. Meanwhile, drain and pat dry the tofu, and cut into ½-inch cubes. Toss tofu cubes with flour.
Heat the oil in a wok or heavy bottom skillet and fry the tofu over medium-high heat stirring occasionally until golden brown and crispy, 3 min. Remove tofu from pan and drain on paper towels. Season with salt (in moderation) and pepper.
Add the coleslaw mix and carrots to the pan and stir-fry about 3 min., or until softened, adding more oil if necessary. Add the peas, noodles, and chili sauce and stir-fry for 4 min., or until the peas are warmed through. Mix in the tofu. Divide noodles among 4 plates.


Thai sweet chili sauce is just barely spicy making it appropriate for kids and anyone who doesn’t like fiery food.

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