The Crunchy Noodle Salad with Crispy Tofu and Cabbage really has all of the components you need to create a balanced meal. The crispy tofu is full of protein and packs a punch of great flavor. The noodles add a nice crunch and the cabbage gives the whole salad such a great texture.

Crunchy Noodle Salad with Crispy Tofu and Cabbage

Easily prepared as a take-along lunch for work as well.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Asian
Servings 6 servings
Calories 231 kcal


  • 450 g tofu firm
  • 1/2 napa cabbage
  • 1 bunch spring onions
  • 1 cup shaved almonds
  • 100 g crunchy noodles
  • 1 tbsp chilli flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp peanut oil


  • 1/3 cup white vinegar
  • 2 tbsp soy sauce
  • 1 tbsp peanut oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp honey


  • Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl.
  • Remove outside layer of shallot, trim roots, then chop into small pieces.
  • Toast almond flakes in a pan on the stove until they turn a light golden brown.
  • Make dressing by combining all ingredients in a small glass jar, stir thoroughly to combine.
  • Cut tofu in half, then into small cubes.
  • Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy.
  • Add tofu to salad bowl.
  • Dress and toss to combine.


Recipe from


Calories: 231kcalCarbohydrates: 12gProtein: 12gFat: 15gSaturated Fat: 1gFiber: 4gSugar: 5g
Keyword Salad
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