Thai Glass Noodle Vegetable Salad with Tofu

Category: Salads
Author: Vikram Joshi

Thai Glass Noodle Vegetable Salad with Tofu is a refreshing combination of tender noodles, golden tofu, crisp vegetables and aromatic herbs. Everything is tossed in a tangy, lightly sweet and savoury lime dressing.

This colourful salad is naturally vegan and can be served as a light lunch, refreshing dinner or flavourful side dish. It is especially enjoyable when you want something satisfying without preparing a heavy meal.

Why You Will Love This Recipe

• Packed with colourful vegetables and fresh herbs
• Features golden tofu for added texture and protein
• Naturally vegan and dairy-free
• Light, refreshing and full of flavour
• Easy to customise with available vegetables
• Suitable for lunch, dinner or meal preparation
• Delicious at room temperature or slightly chilled

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Thai-inspired
Course: Salad or light meal
Diet: Vegan and vegetarian
Difficulty: Easy

Ingredients

For the Salad

• 150 grams dry glass noodles
• 200 grams firm tofu
• 1 tablespoon cornflour
• 1 tablespoon neutral cooking oil
• 1 medium carrot, cut into thin strips
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 cup finely shredded purple cabbage
• ½ medium cucumber, cut into thin strips
• 3 spring onions, thinly sliced
• ½ cup fresh coriander leaves, roughly chopped
• ¼ cup fresh mint leaves, roughly torn
• ¼ cup roasted peanuts, roughly crushed
• 1 teaspoon toasted sesame seeds, optional

For the Thai-Style Lime Dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons brown sugar or maple syrup
• 1 small garlic clove, finely grated
• 1 teaspoon grated fresh ginger
• ½ teaspoon red chilli flakes
• 1 to 2 tablespoons water, as needed

Equipment

• Large mixing bowl
• Medium saucepan
• Colander
• Non-stick frying pan
• Sharp knife
• Chopping board
• Small bowl or glass jar
• Tongs or salad servers

Instructions

1. Prepare the Tofu

Drain the tofu and gently press it between clean kitchen towels to remove excess moisture. Cut it into small cubes.

Place the tofu in a bowl, sprinkle with cornflour and toss gently until every piece is lightly coated.

2. Cook the Tofu

Heat the neutral cooking oil in a non-stick pan over medium heat. Add the tofu cubes in a single layer.

Cook for 6 to 8 minutes, turning occasionally, until the tofu is lightly golden and crisp on several sides. Transfer it to a plate and allow it to cool slightly.

3. Prepare the Glass Noodles

Cook or soak the glass noodles according to the package instructions. Most varieties only need to be soaked in hot water for a few minutes.

Once tender, drain the noodles and rinse them briefly under cold water. Drain thoroughly and use kitchen scissors to cut very long noodles into manageable lengths.

4. Make the Dressing

Add the lime juice, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger and chilli flakes to a small bowl.

Whisk until the sugar dissolves. Add one or two tablespoons of water if you prefer a milder dressing.

5. Assemble the Salad

Place the drained glass noodles in a large mixing bowl. Add the carrot, bell peppers, cabbage, cucumber, spring onions, coriander and mint.

Pour the prepared dressing over the ingredients and toss gently until everything is evenly combined.

6. Add the Tofu

Add the cooked tofu and most of the crushed peanuts. Toss lightly so the tofu remains intact.

Taste the salad and adjust the lime juice, soy sauce or chilli according to your preference.

7. Garnish and Serve

Transfer the salad to a serving bowl. Finish with the remaining crushed peanuts and optional toasted sesame seeds.

Serve immediately at room temperature or refrigerate for 15 to 20 minutes before serving.

Helpful Tips

• Avoid over-soaking the noodles because they can become too soft and sticky.
• Drain the noodles thoroughly so the dressing does not become diluted.
• Pressing the tofu helps it develop a better golden texture.
• Cut the vegetables into thin, similar-sized strips for easier mixing.
• Add the peanuts shortly before serving to preserve their crunch.
• Toss the salad gently to avoid breaking the tofu cubes.
• Begin with less chilli and add more after tasting the dressing.

Recipe Variations

Extra-Spicy Salad

Add one finely sliced fresh red chilli or a small spoonful of chilli sauce to the dressing.

Peanut Dressing

Whisk one tablespoon of smooth peanut butter into the dressing. Add a little warm water until it reaches a pourable consistency.

More Vegetables

Add thinly sliced radish, bean sprouts, steamed edamame, snow peas or finely shredded lettuce.

Cashew Variation

Replace the roasted peanuts with roughly chopped roasted cashews.

Soy-Free Option

Use coconut aminos instead of soy sauce and replace the tofu with cooked chickpeas. Adjust the seasoning because coconut aminos have a different flavour and salt level.

Mild Family Version

Leave out the chilli flakes and serve chilli sauce separately so everyone can adjust their portion.

Serving Suggestions

Serve this Thai glass noodle salad as a light standalone meal or pair it with vegetable spring rolls, clear soup or grilled vegetables.

For a casual gathering, arrange the salad in a wide serving bowl and provide extra lime wedges, crushed peanuts and chilli flakes on the side.

Storage and Make-Ahead Instructions

Store leftover salad in a covered container in the refrigerator for up to two days. The vegetables will gradually soften, but the flavour will remain enjoyable.

For the best texture, store the cooked tofu, dressing, noodles, vegetables and peanuts separately. Combine them shortly before serving.

This salad is not suitable for freezing because the noodles and fresh vegetables may lose their texture after thawing.

Frequently Asked Questions

What are glass noodles?

Glass noodles are thin, translucent noodles commonly made from mung bean starch, sweet potato starch or another plant-based starch. They become soft and nearly transparent after soaking or cooking.

Can I prepare this salad in advance?

Yes. Prepare the vegetables, tofu and dressing in advance, but store them separately. Cook and combine the noodles closer to serving time for the freshest texture.

Can I serve the salad warm?

Yes. Allow the noodles and tofu to cool slightly before combining them with the fresh vegetables. The salad can be served warm, at room temperature or chilled.

How can I prevent glass noodles from sticking?

Rinse the cooked noodles briefly under cold water, drain them thoroughly and toss them with a small amount of dressing soon after cooking.

Is this recipe vegan?

Yes. This recipe uses tofu and a plant-based dressing, making it suitable for a vegan diet. Check the ingredient labels on the noodles and sauces if you follow a strict vegan diet.

Can I make the salad without peanuts?

Yes. Leave out the peanuts or replace them with toasted sunflower seeds, pumpkin seeds or sesame seeds.

Approximate Nutrition

Per Serving:

• Calories: 290 kcal
• Carbohydrates: 43 g
• Protein: 10 g
• Fat: 10 g
• Fibre: 4 g
• Sugar: 7 g
• Sodium: 560 mg

Nutritional values are estimates and may vary depending on the noodles, tofu, sauces and serving size used.

Author Details

Vikram Joshi creates practical vegetarian recipes inspired by familiar ingredients and international flavours. His recipes focus on straightforward instructions, flexible substitutions and satisfying homemade meals that everyday cooks can prepare confidently.