Lemongrass Tofu Salad

Last updated on April 25th, 2023 at 05:32 pm

Soft soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy tofu and a spicy lemongrass dressing makes this lemongrass tofu salad a taste and texture explosion.

This recipe was originally published on November 14, 2017 and updated on February 16, 2023 with ingredient substitutions and images, process instructions, FAQs and new images.

Why I Think You'll Love This Lemongrass Tofu Salad

This salad combines textures and flavours that will have you salivating
t's fresh and vibrant and just zingy
Switch the soba noodles to gluten-free noodles to make this a gluten-free option
It's also easily adaptable to most palates; if you like things spicier add another chilli to the dressing or add in your favourite vegetables.

Ingredients and Substitutions

Dressing ingredients

Lemongrass. Use the white end of the lemongrass or, in a pinch, you could use a half-teaspoon of the cold pressed lemongrass paste that comes in a tube.

Oil. Sunflower, peanut or another neutral flavoured oil.

Chillies. I use long red chillies here and remove the seeds before chopping. Use half if you don't like too much heat.

Lime juice. There is nothing like fresh lime juice but if you don't have it, add a touch more rice wine vinegar.

Soy sauce. Or tamari for a gluten-free version.

Sugar. You can use maple syrup or any liquid sweetener here too.

Rice wine vinegar. This vinegar is lovely and light but black vinegar will work or more lime juice.

Mint. For freshness. If you prefer coriander, go ahead and use that.

Salad Ingredients

Firm tofu. As we are frying the tofu, use organic firm tofu if you can get your hands on it. Medium tofu will work too but not silken tofu.

Soba noodles. I love soba noodles and how quickly they cook. However, for a gluten-free salad, use rice, kelp or any gluten-free noodles you prefer.

Zoodles! Zucchini cut into spirals is endlessly fun and refreshing. I have a spiraliser but if you don't, cut the zucchini as finely as you can. Or just buy the zoodles from your supermarket or whole foods store.

Cornstarch makes the tofu extra crispy when frying and it's naturally gluten-free.

Kale or any fresh greens you like, really. You could even shave in Brussel Sprouts for a nutritious crunch. I love kale but I always make sure to give it a really good massage with a little sunflower oil to tenderise it. That stuff can be chewy!

How to Make Lemongrass Tofu Salad

You'll find full instructions and measurements in the recipe card at the bottom of the post.

Step 1. Make the dressing. To make the dressing, simply whisk the ingredients a bowl making sure the sugar dissolves.

Step 2. Cook your noodles according to the packet instructions before draining them and running them under cold water. I add a touch of oil to the cold noodles - just a few drops - to keep them from sticking together while I prepare the rest of the salad.

In a large bowl, combine the soba noodles with the massaged kale leaves - don't forget to massage your kale! - and toss together.

Step 3. Grill the tofu. Pop the cornstarch and salt into a large bowl and toss the tofu through, making sure to coat well. Shake of any excess.

Heat the sunflower in a skillet over medium heat until the oil spatters when you flick it with a few drops of water.

In batches, fry the tofu cubes until each side is golden before placing the cooked cubes on absorbent paper.

Two images showing tofu in cubes dusted and flour and being fried in a pan.

Step 4. Assemble the salad. Divide the noodles and kale into bowls before topping each with a good handful of zucchini noodles. Add the crispy tofu cubes and finely chopped cucumber before drizzling a few spoons of the lemongrass dressing over the top. Finish with a sprinkling of sesame seeds or chopped peanuts.

A table setting with a bowl of noodle salad.

If the hot weather insists on arriving each year I take comfort in beautiful fresh plates like this lemongrass tofu salad. With it's soft noodles and refreshing zoodles, crispy salted tofu and chilli lime infused lemongrass dressing, this bowl is refreshing enough to get me through the sticky but quick enough to prepare I don't break a sweat.

Recipe FAQs

Is this salad gluten-free?

As is, no. But for a gluten-free version, swap the soy sauce for tamari and use gluten-free noodles such as rice noodles.

How do I press firm tofu?

Pressing tofu is simple, it's just about applying enough pressure to squeeze out the liquid. I have instructions with pictures over at my Marinated Tofu Feta recipe.

Love salad? Try these fresh and delicious vegan salads.

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