Tofu and Noodle Salad Bowl

Name: Tofu and Noodle Salad Bowl
Cuisine: Asian, Chinese
Ingredients: 400g firm tofu; 2 tbsp corn flour; 250g vermicelli noodles; 1 continental cucumber; 50g lettuce; 100g cherry tomatoes; 1 Carrot; 1 tbsp soy sauce; 2 tbsp hoisin sauce; 1 tbsp sesame oil; 1 tbsp rice wine vinegar; 3 tsp pepper; 1 tsp chinese five spice; 60g fried shallots; 2 tsp fresh Coriander

1 step

Updated at: Fri, 09 Jan 2026 08:41:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories409.7 kcal (20%)

Total Fat8.5 g (12%)

Carbs65.6 g (25%)

Sugars6 g (7%)

Protein16.9 g (34%)

Sodium515 mg (26%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gfirm tofu

2 Tbspcorn flour

250gvermicelli noodles

1cucumber

continental

50glettuce

100gcherry tomatoes

1carrot

1 Tbspsoy sauce

2 Tbsphoisin sauce

1 Tbspsesame oil

1 Tbsprice wine vinegar

3 tspPepper

1 tspchinese five spice

60gshallots

fried

2 tspfresh Coriander

Instructions

Step 1

1. Cut tofu into cubes and cover in corn flour. Air fry for 30mins turning every 10 min 2. Cook noodles according to instructions 3. Slice all vegetables in small strips 4. Mix sauce ingredients together 5. Assemble, sprinkle with onions and coriander and serve

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