Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light rice noodles tossed with a zesty lemon-ginger dressing, topped with crispy pan-fried tofu and crunchy peanuts for a refreshing vegan meal. This asian-inspired vegan ready in about 35 minutes pairs rice noodles, extra firm tofu, pressed and cubed, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until just tender, about 5-6 minutes. Drain and rinse under cold water to stop cooking; set aside.
  2. Step 2: Pat 14 oz extra firm tofu dry with paper towels, then cut into 1-inch cubes. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
  3. Step 3: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry, turning occasionally, for 8-10 minutes until all sides are golden and crispy. Remove tofu and drain on paper towels.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lemon juice, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 minced garlic clove until smooth and fragrant.
  5. Step 5: In a large serving bowl, toss cooked noodles with 1 cup shredded carrot, 1/2 cup thinly sliced red bell pepper, and the lemon-ginger dressing until well combined.
  6. Step 6: Gently fold in the crispy tofu cubes and 1/4 cup chopped fresh cilantro. Sprinkle 1/4 cup chopped roasted peanuts and 1 tbsp sesame seeds over the top before serving.

Frequently asked questions

How long does Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Ginger Rice Noodle Salad with Crispy Tofu and Peanuts vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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