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Ingredients

for 4 SERVINGS

Tofu:

  • 1 cup extra firm tofu (350 g), cut into 1 (2.54 cm)
  • 2 tablespoons miso paste
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon fish sauce
  • 1 teaspoon sriracha
  • 1 teaspoon honey
  • 1 lime, juiced

Noodle Salad:

  • 1 cup vermicelli rice noodle (200 g), cooked, cooled, and rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha
  • 1 teaspoon honey
  • 1 lime, juiced
  • 2 tablespoons sesame seed
  • 1 red pepper, julienned
  • 2 baby cucumbers, peeled and sliced
  • 4 green onions, finely sliced
  • 1 large carrot, julienned
  • 1 avocado, thinly sliced

Nutrition Info

  • Calories 516
  • Fat 31g
  • Carbs 52g
  • Fiber 8g
  • Sugar 12g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
  2. Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
  3. To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
  4. Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
  5. Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
  6. Enjoy!

Ingredients

for 4 SERVINGS

Tofu:

  • 1 cup extra firm tofu (350 g), cut into 1 (2.54 cm)
  • 2 tablespoons miso paste
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon fish sauce
  • 1 teaspoon sriracha
  • 1 teaspoon honey
  • 1 lime, juiced

Noodle Salad:

  • 1 cup vermicelli rice noodle (200 g), cooked, cooled, and rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha
  • 1 teaspoon honey
  • 1 lime, juiced
  • 2 tablespoons sesame seed
  • 1 red pepper, julienned
  • 2 baby cucumbers, peeled and sliced
  • 4 green onions, finely sliced
  • 1 large carrot, julienned
  • 1 avocado, thinly sliced

Nutrition Info

  • Calories 516
  • Fat 31g
  • Carbs 52g
  • Fiber 8g
  • Sugar 12g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
  2. Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
  3. To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
  4. Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
  5. Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
  6. Enjoy!

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