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A bowl of noodle and tofu salad on a bench.

Lemongrass Tofu Salad

Cold soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy skinned tofu and a spicy lemongrass dressing combine in this quick and zesty lemongrass tofu salad.
5 from 3 votes
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Course: Main
Cuisine: Asian
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 bowls
Calories: 493kcal
Author: Amanda Logan

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.

Nutrition

Calories: 493kcal | Carbohydrates: 70g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1656mg | Potassium: 612mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2154IU | Vitamin C: 48mg | Calcium: 247mg | Iron: 5mg
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