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    You are here: Home / Entrees / Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

    LAST UPDATED: February 28, 2019 • FIRST PUBLISHED: April 23, 2018

    Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

    Jump to Recipe Print Recipe
    Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

    Say goodbye to boring salads! Rice noodles, crisp veggies, a zippy soy ginger dressing and savory-sweet hoisin glazed tofu make this meal-worthy Vietnamese-inspired rice noodle salad absolutely irresistible.

    Bowl of Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu with A Bunch of Mint and Drinking Glass in the Background

    Okay, so salad recipes aren't really my thing. Oh, I love salads and all, and I eat them all the time, but salad recipes don't tend to go over big on this site. And I totally understand why! As much as I love salads, I'm really all about throwing a bunch of random salad ingredients into a plate or bowl and calling it a meal. No recipe required!

    But there are exceptions. Like really special salads that we all loved in non-vegan form. Caesar salad, taco salad...stuff like that. I love veganizing those.

    Noodle Salads are Where It's At

    And then there's noodle salads. Because, let's be real: a salad that uses pasta as its main ingredient doesn't feel much like a salad at all. But still, this sucker is packed with veggies. I'm rarely stuffed after polishing off a bowl of salad, but boy oh boy did this one do it for me.

    If you've ever ordered a rice noodle salad at a Vietnamese restaurant, you probably know what I'm talking about. In fact, that's where the inspiration for this one came from.

    How to Make an Awesome Rice Noodle Salad

    To round out the noodles and veggies I cooked up some hoisin glazed tofu. OMG was it good! Just pan-fry the tofu, and when it's done, glaze it with some hoisin sauce and let it cook for another minute or two, until the sauce forms a nice thick coating on the tofu.

    Collage Showing the Steps for Making Tofu For a Vietnamese Noodles Salad: Pan-Fry the Tofu in Oil, Glaze with Hoisin Sauce

    The dressing is a simple mix of soy sauce, rice vinegar, sugar, garlic and ginger. It's pretty light, and adds just the right amount of flavor to the noodles and veggies.

    Hand Stirring Dressing for Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

    You'll be soaking your noodles: just boil some water, turn off the heat, and then add the noodles and let them sit until they soften up.

    Once your noodles are soaked and your herbs and veggies are prepped, throw them into a bowl and add the dressing.

    Dressing Being Poured Over a Bowl of Ingredients for Vietnamese Noodle Salad

    Tofu goes on top, along with some chopped roasted peanuts. It's heavenly.

    Top View of a Bowl of Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu with Chopsticks

    Tips for Making an Amazing Vietnamese Rice Noodle Salad...

    • Make sure to drain your noodles really well! I often make the mistake of not doing this, and the excess liquid ends up watering down the dressing. After soaking, drain the noodles into a colander, rinse with cold water, and let them sit in the colander to drain for a bit.
    • Leftovers will keep in the fridge for about a day. After that the noodles will start to dry out.
    • For some tips on how to perfectly pan-fry your tofu, check out this post.
    • Want to make this recipe gluten-free? Just use gluten-free tamari in place of soy sauce.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu with A Bunch of Mint and Drinking Glass in the Background
    5 from 3 votes
    Print

    Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

    Say goodbye to boring salads! Rice noodles, crisp veggies, a zippy soy ginger dressing and savory-sweet hoisin glazed tofu make this meal-worthy Vietnamese-inspired rice noodle salad absolutely irresistible.

    Course Salad
    Cuisine American, Vietnamese
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 3
    Calories 486 kcal
    Author Alissa

    Ingredients

    For the Hoisin-Glazed Tofu

    • ½ pound extra firm tofu, drained and pressed
    • 1 ½ teaspoons canola oil, or another high-heat oil
    • 3 tablespoons hoisin sauce

    For the Noodle Salad

    • 4 ounces dried rice noodle vermicelli
    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce or tamari
    • 1 tablespoon canola or vegetable oil
    • 1 tablespoon organic granulated sugar
    • 1 teaspoon fresh grated ginger
    • 1 garlic clove, minced
    • 3 cups shredded Napa cabbage
    • 2 medium carrots, shredded or julienned
    • ½ medium cucumber, seeded and julienned
    • ¼ cup chopped fresh cilantro
    • ¼ cup chopped fresh mint leaves
    • 2 scallions, chopped
    • 1-2 jalapeño peppers, thinly sliced (optional)
    • ¼ cup roasted peanuts

    Instructions

    Make the Crispy Tofu

    1. Cut tofu into ½ inch cubes (or desired shape). 

    2. Coat a large, flat-bottomed skillet with oil and place it over medium heat. When the oil is hot, add the tofu cubes in a single layer. 

    3. Cook the tofu for about 10 minutes, flipping once or twice to achieve browning on multiple sides.

    4. Pour the hoisin sauce over the tofu and flip a few times to coat. Cook another minute or two, until the sauce thickens up just a bit.

    5. Remove the tofu from heat and transfer it to a plate.

    Make the Noodle Salad

    1. Bring a medium pot of water to a boil. Remove it from heat, add the noodles and submerge them. Soak the noodles until tender, about 3 minutes (or refer to the package directions).

    2. Drain the noodles into a colander and rinse them well with cold water. Leave the noodles in the colander to drain while you prepare the dressing.

    3. Whisk the vinegar, soy sauce, vegetable oil, sugar, ginger and garlic together in small bowl. 

    4. Place the noodles into a bowl and add the cabbage, carrots, cucumber, cilantro, mint and scallions. Pour the dressing over the noodles and toss to coat.

    5. Divide the noodle salad onto plates or into bowls. Top with tofu and peanuts. Serve.

    Recipe Notes

    The nutrition information is based on 3 servings, but you could get up to 6 side dish servings out of the recipe, or even make 2 giant meals out of it.

    Nutrition Facts
    Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu
    Amount Per Serving
    Calories 486 Calories from Fat 185
    % Daily Value*
    Fat 20.5g32%
    Saturated Fat 2.6g13%
    Sodium 1422mg59%
    Potassium 834mg24%
    Carbohydrates 63.9g21%
    Fiber 6.9g28%
    Sugar 15.5g17%
    Protein 16g32%
    Calcium 245mg25%
    Iron 5.1mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « 55 Vegan Bowl Recipes to Make for Dinner
    Vegan Creamy Kale Soup with Spicy Roasted Chickpeas »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Justine says

      April 22, 2015 at 10:32 am

      Looks delish!! I need to try out some more tofu dishes and will have to give this a try!! :)

      Reply
    2. Erika says

      July 26, 2017 at 8:24 pm

      I give this a big thumbs up. We made a really big bowl of salad so we could have leftovers and I should have doubled the dressing. It was a little light on flavor but the flavor was excellent. There was a lot of prep. I had help. I'd make it again.

      Reply
      • Alissa Saenz says

        July 30, 2017 at 11:20 am

        I'm glad you enjoyed it!!

        Reply
    3. alaina says

      May 12, 2018 at 3:13 am

      5 stars
      Yummy Tofu Noodle Salad i will must try it

      Reply
      • Alissa Saenz says

        May 17, 2018 at 5:52 pm

        Thank Alaina! I hope you enjoy it!

        Reply
    4. Aimee says

      March 25, 2019 at 4:44 pm

      5 stars
      Terrific recipe! We’ve made it multiple times.. I’d say it’s on our official rotation now!

      Reply
      • Alissa Saenz says

        March 25, 2019 at 6:40 pm

        I'm so happy to hear that! Thanks Aimee!!

        Reply
    5. Joanie Norlund says

      August 26, 2019 at 7:31 pm

      5 stars
      Aloha Alissa, I made the recipe tonight for a summer dinner. I doubled the dressing recipe for four adults, using brown sugar instead of white sugar, shredded green leaf lettuce instead of Napa Cabbage, it's what I had in the fridge. I also added roasted sesame seeds while cooking the tofu, I wish I had had some fresh beans sprouts. It was fun to watch each person create their own dish. This was a easy recipe to prepare with my sweetheart. Added it to my Pinterest board.
      Mahalo for sharing,
      Joanie

      Reply
      • Alissa Saenz says

        September 01, 2019 at 10:51 am

        That sounds like a wonderful meal! I'm so glad you enjoyed it! Thanks Joanie!

        Reply
    6. Lorraine says

      September 10, 2019 at 8:06 am

      I love the recipe. but what I REALLY love is the calorie count and how it prints nicely on one page. Thank you for putting in the extra effort.

      Reply
      • Alissa Saenz says

        September 12, 2019 at 9:18 am

        I'm glad to hear it's helpful!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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