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Cold Noodle Asian Tofu Salad

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Cold Noodle Asian Tofu Salad
  • 8 Servings
  • 10 mins Prep Time
  • 40 mins Total Time
  • 220 Cal/Serving

Nutritional Facts

Cal./Serving 220
Total Fat 12g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 450mg
Carbohydrates 21g
Dietary Fiber
Sugars 2g
Protein 9g



1  pkg (8 oz) Nasoya® Chinese Style Noodles
1 carrot, julienned
2 celery stalks, thinly sliced
5 scallions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced Napa cabbage
1/2 red bell pepper, thinly sliced
1/2 cup julienned bok choy


1 tsp sesame oil
2 tbsp rice vinegar
3 tbsp reduced-sodium soy sauce
1 tbsp hoisin sauce
5 tbsp canola oil


Nasoya® Organic Extra Firm Tofu or Nasoya® Extra Firm Twin Pack, patted dry and cut into 1/2” cubes
1/2 tsp ground ginger
1 tbsp reduced-sodium soy sauce
Nonstick cooking oil spray


  1. In a medium stock pot, boil water, and cook noodles according to package directions. When finished, rinse and drain noodles, and set aside.
  2. In a large bowl, combine the sauce ingredients. Mix thoroughly.
  3. Add prepared vegetables and noodles and toss to blend. Set aside.
  4. Preheat the broiler.
  5. In a small bowl, stir the ginger into 1 tbsp soy sauce. Add the cubed tofu and stir gently to coat.
  6. Mist a baking sheet with nonstick cooking spray. Spread the tofu on the baking sheet in a single layer.
  7. Place under broiler for 5 minutes. Flip the tofu and broil for 5 more minutes until light brown and crispy.
  8. Top the noodle salad with the tofu cubes before serving.


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!