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Sticky Vegan Tofu Noodle Salad with Maple Sesame Crisps Recipe

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4 from 218 reviews

This Sticky Tofu Noodle Salad is a vibrant and flavorful vegan dish featuring crispy maple-glazed tofu, fresh shredded vegetables, and tender wok-style noodles tossed in a tangy, spicy sesame dressing. Perfect for a quick, satisfying meal, this salad balances sweet, spicy, and savory flavors with delightful textures in just 27 minutes.

Ingredients

Tofu

  • 280 g (10 oz) extra firm tofu
  • 1 Tablespoon soy sauce
  • 4 Tablespoons cornflour (cornstarch)
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon maple syrup
  • Oil for frying (approximately 2 tablespoons)

Dressing

  • 1 ½ Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon toasted sesame oil
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon chilli flakes
  • 1 teaspoon dark brown sugar
  • 2 spring onions (scallions), thinly sliced

Vegetables and Noodles

  • 1 large or 2 medium carrots, finely shredded
  • 200 g (7 oz) radishes, thinly sliced
  • 2 packets straight to wok noodles

Instructions

  1. Prepare the Tofu: Drain the tofu and tear it into bite-sized chunks. Place them in a bowl and pour over 1 tablespoon of soy sauce. Toss well to coat. Add the cornflour and mix thoroughly until each piece is fully coated. Set aside.
  2. Make the Dressing: In a large bowl, combine 1 ½ tablespoons of soy sauce, rice wine vinegar, toasted sesame oil, crushed garlic, chilli flakes, dark brown sugar, and sliced spring onions. Whisk together until well mixed.
  3. Prepare Vegetables: Finely shred the carrot using a mandoline or grater and thinly slice the radishes. Set aside these fresh vegetables. Meanwhile, boil a kettle of water.
  4. Cook the Tofu: Heat a generous drizzle of oil in a non-stick frying pan over medium heat. Add the coated tofu pieces and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes.
  5. Glaze the Tofu: Sprinkle the sesame seeds and drizzle the maple syrup over the tofu in the pan. Stir continuously and cook for another minute until the tofu is sticky and glazed. Remove from heat and set aside.
  6. Prepare the Noodles: Place the straight to wok noodles in a large bowl. Pour over boiling water just to cover the noodles. Using a fork, gently separate them to prevent clumping, and soak for 2 minutes until warmed through.
  7. Combine Salad: Drain the noodles well and add them to the dressing bowl. Toss to evenly coat the noodles in the flavorful dressing. Add the shredded carrots and sliced radishes, mixing well to combine all ingredients.
  8. Serve: Plate the dressed noodle salad and top it generously with the sticky maple tofu for a delicious and balanced meal.

Notes

  • Extra firm tofu works best for frying as it holds its shape and crisps nicely.
  • If you prefer less spice, reduce or omit the chilli flakes in the dressing.
  • Use a mandoline or vegetable peeler to get uniform thin slices of carrots and radishes for better texture and presentation.
  • To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Consuming immediately is best to enjoy the crisp texture of the tofu.

Find it online: https://recipethrive.com/sticky-vegan-tofu-noodle-salad-with-maple-sesame-crisps-recipe/