Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing Recipe (2024)

The first time I made this I followed the recipe as written and liked it, but I felt like the tofu made a mess and used a lot of oil. The second time I made this, I cut the tofu into small cubes and tossed it with a little cornstarch then roasted it in the oven at 425F for about 30 minutes. It tasted just as good and made less of a mess and seemed healthier.

My husband was cutting up a poached chicken breast, which he said he was combining with asparagus and brown rice for a salad. I was instructed to supply an Asian dressing with some kind of nut. Well we skipped the rice, substituting chopped cabbage. This dressing was sensational! Truly wonderful. The special, unrefined, expeller peanut oil is a revelation. I will make this chicken salad again and also the soba noodles and onions recipe recommended on the bottle.

Delicious. Used mung bean noodles vermicelli. I added cucumber slivers and fresh mint. Also, I strongly recommend adding fish sauce to the dressing for added saltiness and umame. Great dish for vegetarians or people who want to eat gluten free. And we love our meat... Definitely a keeper.

This is a great light salad. I did not boil my noodles because they were fully soft after the 20 mins of soaking. I used extra pepper oil to increase flavor on what could be a somewhat bland dressing.

Use 15 oz. tofuMay not need to boil rice noodlesAdd cucumber silvers and fresh mint

Eating this now. Absolutely delicious. I poured boiling water on my rice vermicelli and let sit for 3 minutes, then drained and rinsed. That's all it needed to cook. I couldn't find the special peanut oil so I just used about a tbsp of toasted sesame oil in the dressing, added a squirt of honey, and a chopped thai bird chili instead of hot pepper oil. This is a big winner.

I tried this recipes with fresh ground peanuts in the sauce to make it a thicker sauce with red onions, more garlic, and extra peanut oil and lime juice to create a thicker sauce versus a vinaigrette.i wanted a noodle dish versus a salad and it turned out amazing! I suggest this alternative.

This recipe came up as I was looking for an interesting way to use leftover seared ahi. I substituted the tuna for the tofu called for in the recipe. It worked splendidly — even better than the tuna dish I had served to guests the night before.

- sauce is bland and oily… tasted like a weird vinaigrette. Added lots of peanut butter and soy sauce and it turned ok…- tiny portion sizes. Use 2x the noodles and a full 14oz package tofu to feed 2-3 adults.The recommended technique for tofu is good though

I added 2 Tbs of peanut butter to the dressing and used canola oil, which made it creamy and even more nutty. Also added shaved carrots and radishes. Any fresh veggie would be a great addition!

I LOVE the dressing. We used 1/4 t red pepper flakes because we couldn't find chili oil. I agree with tip to roast tofu in oven (I cube it) rather than cook on stovetop. Wonton crisps make a tasty topping for added texture. This will be a regular dish in our house and it's hearty enough to be a full meal.

Delicious! Used twice the lime and will be making it again

LOVED this recipe. Also added some shredded carrots, scallions, mint, Thai basil, and bean sprouts to it because I had them around. The dressing was heavenly! The expeller peanut oil really adds a special flavour to it. But it is NOT a low-calorie dish. This is my biggest gripe. I think baking or air-frying the tofu next time will cut a little bit of the oil down but the dressing is very calorie-dense. But I will still make it — it is simply too tasty to not.

This tasted great, was quick to put together and held up the next day for leftovers. Was easy to prep ahead of time.

I like the basic set up of the salad - those ingredients worked well. The dressing however was a major let down. I was left scrambling the internet to find a better Asian dressing. Hard to believe this dressing was tested, as it seems so unbalanced, boring and unpleasantly oily. Save the first part of the recipe, but find a different dressing.

Delicious! Will definitely make again!

I took others' suggestions to use more tofu & cube it. Didn't have some ingredients (peanut oil, grape seed oil, cilantro, chives) and it was still delicious! It's now in our regular rotation of meals.

Eating this now. Absolutely delicious. I poured boiling water on my rice vermicelli and let sit for 3 minutes, then drained and rinsed. That's all it needed to cook. I couldn't find the special peanut oil so I just used about a tbsp of toasted sesame oil in the dressing, added a squirt of honey, and a chopped thai bird chili instead of hot pepper oil. This is a big winner.

I definitely agree with the not boiling the noodles and the addition of fish sauce, cucumbers and mint. We added some soy sauce as well and would marinate the tofu next time. Delicious just needs the flavors boosted. Good as a lettuce wrap too. Finally use way more tofu. It’s deliciously crispy but not nearly enough for the amount of noodles.

I tried this recipes with fresh ground peanuts in the sauce to make it a thicker sauce with red onions, more garlic, and extra peanut oil and lime juice to create a thicker sauce versus a vinaigrette.i wanted a noodle dish versus a salad and it turned out amazing! I suggest this alternative.

As written, I found this recipe a tad bland. Love the idea of thinly sliced cucumber and mint. Definitely agree that adding fish sauce and umami would amp up the flavor.

The first time I made this I followed the recipe as written and liked it, but I felt like the tofu made a mess and used a lot of oil. The second time I made this, I cut the tofu into small cubes and tossed it with a little cornstarch then roasted it in the oven at 425F for about 30 minutes. It tasted just as good and made less of a mess and seemed healthier.