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Spicy Lemon-Sriracha Rice Noodle Salad with Crispy Tofu & Co – vegetarian recipe
Stav Kogan

Spicy Lemon-Sriracha Rice Noodle Salad with Crispy Tofu & Coconut

A beautiful tangle of tender rice vermicelli, crisp veggies, and golden-brown tofu, all tossed in a zesty, spicy, and sweet lemon-sriracha dressing. Topped with the irresistible crunch of toasted coconut, this dish hits every note. Best of all, it comes together in under 30 minut
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 342
Ingredients Method Nutrition

Ingredients
  

  • One of my favorite things about traveling through Southeast Asia is the incredible street food culture. On every corner, you'll find vendors serving up the most aromatic and flavorful dishes, often centered around light, chewy rice noodles. This recipe is my love letter to those vibrant meals. It’s a beautiful tangle of tender rice vermicelli, crisp veggies, and golden-brown tofu, all tossed in a zesty, spicy, and sweet lemon-sriracha dressing. Topped with the irresistible crunch of toasted coconut, this dish hits every note. Best of all, it comes together in under 30 minutes, making it the perfect healthy weeknight dinner that's naturally vegan and gluten-free!
  • 6 oz (170 g) dried brown rice vermicelli
  • 2 cups (180 g / 6.3 oz) thinly sliced napa cabbage
  • 1 cup (30 g / 1.06 oz) chopped fresh cilantro
  • 1 stalk celery, quartered lengthwise and thinly sliced
  • 2 small shallots, peeled and thinly sliced
  • 1½ tsp / 7.5ml (0.3 fl oz) vegetable oil
  • 8 oz (225 g) firm tofu, drained and cubed
  • ½ cup (120 ml / 4.1 fl oz) fresh lemon juice
  • 4 tsp (20 g / 0.71 oz) sugar
  • 2 tsp (10 ml) sriracha sauce, or more to taste
  • ¾ tsp coarse salt
  • 2 cloves garlic, minced
  • ½ cup (40 g / 1.41 oz) toasted unsweetened coconut flakes
  • for the Best Noodle Salad
  • For extra crispy tofu, press it for at least 20 minutes before cubing. Wrap the block in paper towels or a clean kitchen towel and place something heavy on top to extract excess water.
  • Feel free to add more crunch and color with shredded carrots, thinly sliced bell peppers, or a handful of fresh bean sprouts.
  • To make this ahead for lunches, store the cooked noodles, tofu, vegetable mixture, and dressing in separate containers. Combine just before serving to keep everything fresh and crisp.
  • Easily adjust the heat by increasing or decreasing the amount of sriracha. For a milder version, start with just 1 teaspoon. (5 ml / 0.2 fl oz)

Method
 

  1. Prepare the Noodles & Veggies: Cook the rice vermicelli according to the package directions.
  2. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
  3. Transfer the cooled noodles to a large bowl.
  4. Add the sliced napa cabbage, chopped cilantro, celery, and shallots, then gently toss to combine.
  5. Pan-Fry the Tofu: While the noodles cook, heat the vegetable oil in a medium nonstick skillet over medium-high heat.
  6. Add the cubed tofu and cook for 12 to 15 minutes, turning occasionally, until golden brown and crisp on at least two or three sides.
  7. Remove from the heat and set aside.
  8. Mix the Dressing & Assemble: In a small bowl, whisk together the lemon juice, sugar, sriracha, salt, and minced garlic until the sugar is fully dissolved.
  9. Pour this vibrant dressing over the noodle and vegetable mixture and toss well to coat everything evenly.
  10. Divide the noodle salad among four serving bowls, top with the warm, crispy tofu cubes, and garnish generously with the toasted coconut flakes before serving.

Nutrition

Calories: 342kcalCarbohydrates: 46gProtein: 10gFat: 12g

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