Sticky tofu noodle salad - this tasty vegan meal is quick and easy to make and is a great spring or summertime dish.
The sticky maple sesame tofu paired with a refreshing noodle and crisp vegetable salad works so well and feels light yet satisfying.

This is my new favourite meal which I have been making a lot recently. It is fairly quick to make, with minimal cooking, but tastes delicious.
It consists of noodles with crisp shredded raw vegetables and a simple garlic sesame soy dressing, topped with sticky pan-fried maple sesame tofu. It feels light and refreshing to eat, yet is still filling and satisfying.
The recipe is inspired by this one by Grubby, though I made quite a few changes. This is the perfect recipe for warm days when you don't want to do loads of cooking, but still want a tasty meal.
Ingredient Details:
Tofu: You need to use an extra firm tofu, preferably a pre-pressed one such as Tofoo brand. Don't use soft or silken tofu, it will just fall apart.
Soy sauce: Use tamari instead for gluten-free.
Cornflour (cornstarch): For coating the tofu before frying to make it nice and crispy.
Noodles: I use straight to wok noodles but you can use any kind you like, just cook them according to the instructions on the packet. Flat rice noodles work very well.
Vegetables: I use finely shreddded carrot and radish but feel free to vary these to suit you. Anything that can be eaten raw should work.
Rice wine vinegar: Adds a refreshing tang without being too sharp. You could try lemon juice or mirin instead for a different flavour.
Sesame oil and seeds: The sesame oil adds a delicious toasted sesame flavour and is essential for the dressing. The sesame seeds are for coating the tofu and can be omitted.
Maple syrup and brown sugar: I use maple syrup to coat the tofu but agave will also work. I also add a touch of dark brown sugar to the salad dressing, you can use maple syrup instead or simply omit it.
Chilli flakes: Optional but recommended.
Spring onions and garlic: Spring onions (scallions) and crushed fresh garlic add lots of flavour. I use two cloves of garlic as I like it fairly strong (it is not cooked so is more pungent), reduce it to 1 clove if you prefer a milder flavour.
Vegetables: I use finely shredded raw carrot and radishes but feel free to vary these.
How To Make Sticky Tofu Noodle Salad:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Tear the tofu into bite sized chunks. Coat it first in soy sauce, then in cornflour.
Step 2: To make the dressing, mix the soy sauce, rice wine vinegar, sesame oil, crushed garlic, chilli flakes, brown sugar and sliced spring onions together in a large bowl.
Step 3: Finely shred the carrot and thinly slice the radishes.
Step 4: Heat a generous drizzle of oil in a non-stick frying pan and add the tofu. Cook until it is golden and crisp on all sides.
Step 5: Add the sesame seeds and maple syrup and cook for another minute, stirring constantly.
Step 6: Place the noodles in a large bowl and pour over boiling water to cover. Soak for 2 minutes.
Step 7: Drain the noodles well then add to the dressing and toss to coat. Add the sliced vegetables and mix well.
Top Tips:
You can use whatever noodles you prefer, just cook two portions according to the instructions on the packet and drain well before adding the dressing. Bear in mind that some noodles contain egg so do check the packet just in case.
You can also use whatever vegetables you prefer, such as shredded raw cabbage, chopped cucumber, cooked edamame, spiralised courgette or steamed tenderstem broccoli.
To make this dish gluten-free, use tamari instead of soy sauce and use certified gluten-free rice noodles (or another type of GF noodle).
The salad can be served warm or cold but the tofu is best hot.
More Vegan Noodle Dishes:
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Sticky Tofu Noodle Salad (Vegan)
Ingredients
Tofu:
- 280 g (10 oz) extra firm tofu
- 1 Tablespoon soy sauce
- 4 Tablespoons cornflour (cornstarch)
- 1 Tablespoon sesame seeds
- 1 Tablespoon maple syrup
- oil for frying
Noodle Salad:
- 1 ½ Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon toasted sesame oil
- 2 cloves garlic peeled and crushed
- 1 teaspoon chilli flakes
- 1 teaspoon dark brown sugar
- 2 spring onions (scallions) thinly sliced
- 1 large/2 medium carrots
- 200 g (7 oz) radishes
- 2 packets straight to wok noodles
Instructions
- Drain the tofu and tear it into bite sized chunks. Place it in a bowl and pour over the soy sauce, toss to coat well. Add the cornflour and mix until it is fully coated, set aside.
- To make the dressing, mix the soy sauce, rice wine vinegar, sesame oil, crushed garlic, chilli flakes, brown sugar and sliced spring onions together in a large bowl.
- Finely shred the carrot (I use a mandoline) and thinly slice the radishes, set aside. Put the kettle on to boil.
- Heat a generous drizzle of oil in a non-stick frying pan and add the tofu. Cook, turning every now and again, until it is golden and crisp on all sides.
- Add the sesame seeds and maple syrup and cook for another minute, stirring constantly. Set aside.
- Place the noodles in a large bowl and pour over boiling water to cover. Use a fork to gently separate them and leave to soak for 2 minutes until they are warmed through.
- Drain the noodles well then add to the dressing and toss to coat. Add the sliced vegetables and mix well.
- Serve the noodle salad topped with the maple tofu.
Notes
- See post above for tips, details and step-by-step photos.
- You can use whatever noodles you prefer, just cook two portions according to the instructions on the packet and drain well before adding the dressing.
Gwilym
This looks amazing! Going to try it right now!
Gwilym
Conclusion: DELICIOUS
Toby
Made this last night and it was brilliant. So tasty. Nicest thing I've done with tofu. Used carrot, courgette and celery with 1/2 bag of watercress/rocket/spinach.