Soft soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy tofu and a spicy lemongrass dressing make 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.
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Why This Recipe Works
I love the zing and spiciness of this lemongrass tofu salad. It's fresh, zesty and altogether delicious.
Ingredients & 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. We're not looking for a scramble here.
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 ready-made 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!
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
Make your lemongrass tofu salad dressing. To make the dressing, simply whisk the ingredients in 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.
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.
How to Make Crispy Tofu
1. Firstly, start with a firm tofu for this recipe.
2. Next, press the tofu. You can use a tofu press or set up your own rig like I do. Place your tofu on a clean kitchen or paper towel on top of a rimmed baking sheet or plate. Pop another towel over the top of the tofu and place a cutting board on top of that. Carefully, place something heavy like a cast-iron pan or a pile of books on top and leave it for at least 30-minutes. Make sure the rig is stable before stepping away (watch your toes!)
3. Once ready, pat the tofu dry a little. Don't get too fussy here. Just a quick pat and cut it into cubes.
4. Transfer the cubes to a bowl and sprinkle with cornflour (corn starch). Potato starch works too. The starch helps remove even more moisture and creates a delicious crispy seal when cooked.
5. Use a non-stick pan if you have one to cook your tofu and use a good splash of neutral oil like sunflower or vegetable oil. If you want it crispy, now is not the time to be stingy.
6. Take your time. Allow each side of the tofu to crisp up before turning to the other sides.
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.
FAQs
As is, no. But for a gluten-free version, swap the soy sauce for tamari and use gluten-free noodles such as rice noodles.
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.
More Refreshing Salads
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Make This Recipe
Lemongrass Tofu Salad
Ingredients
Lemongrass Dressing
- 1 lemongrass stalk white parts only, finely chopped
- 1 long red chilli deseeded and finely chopped
- 1-2 tablespoon raw sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice more to taste if needed
- 1½ tablespoon soy sauce
- 1 teaspoon sunflower or peanut oil
- 1 tablespoon mint leaves finely chopped
Crispy Tofu
- 300 grams firm tofu drained and pressed for 20 minutes
- 2 tablespoons cornstarch
- 1 teaspoon sea salt
- 2-3 tablespoons sunflower oil for frying
Salad
- 270 grams dried soba noodles
- 1 cup of zoodles or 1 large zucchini cut in to ribbons
- 1 cup kale finely sliced and massaged with a few drops of sun flower oil (massage for a good minute or two)
- 1 lebanese cucumber finely chopped
- 2 tablespoon black sesame seeds or chopped peanuts
Instructions
For the Dressing
- Whisk the dressing ingredients in a bowl and set aside to infuse.
For the Salad
- To make the salad, cook the soba noodles according to the packet instructions (I cook mine for three minutes rather that the packet's four minutes) before draining them and running them under cold water.
- In a large bowl, combine the soba noodles with the massaged kale leaves and toss together.
For the Tofu
- After pressing the tofu for around 20-minutes to release some of its liquid, cut it into ½-inch cubes.
- 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.
- To assemble the salad, place the soba noodles and kale in each bowl before topping 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.
John Hacker says
I serve this with a hot spicy lemongrass broth I made. So good
Amanda says
That's awesome. I love that you've made the recipe your own. I'll have to get the broth recipe from you.
Heather says
Just found your BEAUTIFUL blog as my family is focusing on whole foods plant based. Can't wait to try your recipes! One suggestion, please have an option to print recipes without a picture to reduce the amount of paper. Thanks!
Amanda says
Hi Heather, thanks for finding me! I use a program for my recipes so I will contact the creator and see if I can have the option of removing the images for printing. Great idea. Thanks so much.
Agness of Run Agness Run says
Hey Amanda, this dish is truly palatable. I would love to have this bowl for my lunch. Is there any alternative to using soy sauce?
Amanda says
Hey Agness, how are you? You could use tamari if you are after a gluten-free option. If you don't like soy at all, you could add a tiny spoon if miso. I haven't tried it with miso but it will give you that umami flavour. I would start with a tiny amount and add as you need. Thanks for stopping by! 🙂
Andreya says
yummy!!! it's tempting a lot. have to try this, can't wait
Amanda says
Hi Andreya, This is awesome in the warm weather and quick! I hope you enjoy it. Thanks for stopping by.
Amber+|+Quite+Good+Food says
Yum, yum, yum! This is my kind of meal! Will have to find some lemongrass and try 🙂
Amanda says
Mine too, Amber! I love anything that takes no time but still tastes awesome. x