Tofu Salad with Rice Noodle

2.3 from 3 votes

This tofu salad with rice noodle is a fresh, herb-packed bowl that comes together quickly. Golden pan-fried tofu sits on cool rice vermicelli with crisp carrots, mint, and lettuce.

A dusting of roasted rice powder adds a gentle nutty aroma that ties the whole bowl together. It is light enough for lunch but satisfying enough to keep you full.

What You Need

You will need rice vermicelli noodles, extra-firm tofu, carrots, fresh mint, lettuce, and roasted rice powder. Vegetable oil, salt, and sugar round out the seasoning.

The tofu should be drained and patted very dry before frying. This helps it develop a crisp golden edge instead of steaming in the pan. If you enjoy tofu salads, our Khmer fish and pork or tofu salad is another recipe to explore.

Equipment

Large pot: To boil water and cook the rice vermicelli noodles.
Colander: To drain and rinse the cooked noodles under cold water.
Non-stick skillet: To pan-fry the tofu until both sides are golden brown.
Chef’s knife: To slice the cooled tofu and chop the mint and lettuce.
Cutting board: To safely prepare the tofu, carrots, mint, and lettuce.
Box grater: To shred the peeled carrots.
Measuring cups: To measure the water and the chopped herbs and lettuce.
Measuring spoons: To measure the oil, salt, sugar, and roasted rice powder.
Large mixing bowl: To combine the tofu, carrots, and seasonings.
Spatula: To turn the tofu while frying.

How to Make Tofu Salad with Rice Noodle

Step 1: Cook the rice noodles

Boil 6 cups of water in a large pot. Add the rice vermicelli and stir. Cook until the noodles are tender.

Pour the noodles into a colander and rinse under cold water. Set them aside to drain well.

Step 2: Pan-fry the tofu

Preheat a non-stick skillet over medium heat. When it is hot, add the vegetable oil.

Pan-fry the tofu until both sides are golden brown. Transfer the fried tofu to a plate and let it cool.

Step 3: Prepare the carrot and herbs

While the tofu cools, peel and shred the carrots. Squeeze out excess liquid with your hands or a clean kitchen towel.

Chop the mint leaves and lettuce.

Step 4: Mix the salad

Slice the cooled tofu thinly and place it in a large bowl. Add the shredded carrot, salt, sugar, and roasted rice powder. Mix well.

Add the chopped mint and lettuce. Toss gently to combine. Serve right away.

Cooking Tips

Pat the tofu very dry before frying. Any moisture on the surface will prevent browning.

Rinse the cooked noodles under cold water to stop the cooking process and remove excess starch. Drain them well so the salad does not become watery.

Squeeze the shredded carrots dry. This keeps the salad crisp instead of soggy. Cooked rice noodles contain about 190 calories per cup, according to USDA data.

How to Serve

Serve this noodle salad as a light main course for lunch or a side dish with grilled meat or fish. It also travels well in a lunch box if you keep the dressing separate until serving. For another noodle-based salad, try our Cambodian bean thread noodle salad.

Recipe Notes

Roasted rice powder is a traditional Southeast Asian ingredient that adds a nutty, toasted aroma. It is available at Asian grocery stores or can be made by toasting raw rice in a dry pan until golden and grinding it into a powder. Extra-firm tofu provides about 10 grams of protein per 100 grams, according to extra-firm tofu nutrition data.

Frequently Asked Questions

Can I make this salad ahead of time?

You can cook the noodles and fry the tofu up to a day in advance. Store them separately in the refrigerator. Assemble the salad just before serving so the herbs stay fresh.

How should I store leftovers?

Refrigerate leftovers in a covered container within two hours of making the salad. The FDA warns that starchy foods like rice noodles can support bacterial growth if left at room temperature. Keep leftovers refrigerated and eat them within two days.

Can I skip the roasted rice powder?

The roasted rice powder adds a distinct nutty flavor and helps absorb extra moisture. If you skip it, the salad will still work, but the flavor will be simpler.

Final Thoughts

This tofu salad with rice noodle is a simple way to enjoy a fresh, filling meal without much cooking. The contrast of warm, crispy tofu and cool, tender noodles makes it a bowl you will want to make again. Try it for lunch and adjust the herbs or vegetables to what you have on hand. Browse more fresh Cambodian salad recipes for more ideas.

Tofu Salad with Rice Noodle

2.3 from 3 votes

Course: NoodleCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

193

kcal

Total time

minutes

This tofu salad with rice noodle combines cool rice vermicelli with crispy tofu, crisp vegetables, and fresh herbs. Roasted rice powder adds a nutty aroma. It is a light but satisfying dish for lunch or a side.

Ingredients

6 cups water
1/2 package (about 4 oz / 113 g) rice vermicelli noodles
2 tablespoons vegetable oil
2 pieces extra-firm tofu (about 200 g total, drained and patted dry — quantity needs confirmation)
2 large carrots, peeled, shredded, and squeezed dry
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup chopped mint leaves or mixed herbs
2 tablespoons roasted rice powder
2 cups chopped lettuce

Directions

Boil 6 cups of water in a large pot. Add the rice vermicelli and stir. Cook until the noodles are tender. Pour into a colander, rinse under cold water, and set aside to drain.
Preheat a non-stick skillet over medium heat. Add the vegetable oil. Pan-fry the tofu until both sides are golden brown. Transfer to a plate and let cool.
Peel and shred the carrots, then squeeze out excess liquid. Chop the mint and lettuce.
Slice the cooled tofu thinly and place in a large bowl. Add the shredded carrot, salt, sugar, and roasted rice powder. Mix well.
Add the chopped mint and lettuce. Toss gently to combine. Serve right away.