Thai Warm Glass Noodle Salad with Tofu Recipe
This warm salad with glass noodles and crispy tofu is a plant-based dish inspired by Thai street food. In Thailand, similar dishes are often served in small bowls as a quick meal – lots of herbs, a bit of fish sauce (here in a plant-based version) and plenty of crunchy vegetables. A perfect idea for a light yet satisfying lunch or dinner.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Fresh
Umami
Sour
Spicy
Crunchy
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- glass noodles (mung bean noodles) - 150 g
- plain tofu - 250 g
- carrot - 1 piece
- bell pepper czerwona - 0.5 piece
- cucumber - 0.5 piece
- onion dymka lub szczypiorek - 3 tablespoons
- fresh coriander - 3 tablespoons
- soy sauce sojowy - 3 tablespoons
- lime juice - 3 tablespoons
- sugar trzcinowy - 1 tablespoon
- garlic - 2 cloves
- chili pepper - 1 piece
- oil roślinny - 2 tablespoons
- unsalted peanuts - 2 tablespoons
Main Ingredient:
tofu
Preparation
- Pour boiling water over the glass noodles in a large bowl and set aside for 5–7 minutes, until they soften and become translucent. Drain in a colander and rinse with cold water to prevent sticking. If needed, cut into shorter pieces with kitchen scissors.
- Pat the tofu very dry with paper towels to remove excess moisture. This will make it crispier after frying.
- Heat the oil in a pan over medium-high heat. Add the tofu cubes and fry for 8–10 minutes, turning gently, until all sides are golden and slightly crispy. Transfer the tofu to a plate.
- In a small bowl, prepare the dressing: mix the soy sauce, lime juice, sugar, garlic and chopped chili. Stir until the sugar dissolves.
- Place the carrot and bell pepper in a large pan or wok. Stir-fry over medium heat for 3–4 minutes, stirring, until the vegetables soften slightly but remain crunchy.
- Add the cooked glass noodles and fried tofu to the pan. Pour in the prepared dressing and quickly toss everything so the noodles are well coated. Stir-fry for another 1–2 minutes, until the dish is hot.
- Remove the pan from the heat. Add the cucumber, chopped spring onion and coriander. Toss gently.
- Serve immediately, warm, sprinkled with chopped peanuts.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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