Uploaded July 2025 | Updated September 2026, 3 weeks ago
👇🏼High-protein noodle salad with crispy tofu & crunchy roasted edamame! Save this post for the recipe below 🌿
This bowl has over 30g of protein (depending on the brand of tofu you use) and it’s so delicious!
Follow @tessbegg for more recipes!
Serves 2
Crunchy Edamame:
200g frozen edamame, thawed
Drizzle of olive oil
Pinch of salt and pepper
1 tsp chilli flakes
1.5 tsp garlic powder
Crispy Tofu:
300g firm organic tofu
1 cup bread crumbs of choice
1/4 cup flour of choice
1/3 cup water or soy milk
Pinch of salt, pepper
Enough cooking oil to shallow fry
Nuoc Cham style sauce:
3 tbsp lime juice
2 tbsp rice wine vinegar
1 tbsp tamari sauce
2 tbsp maple syrup
1 garlic clove, finely diced or minced
1-2 tsp freshly diced red chilli or chilli flakes
1 tbsp water
Salad:
Handful Lettuce, chopped
1 Carrot, sliced
1 Cucumber, sliced
1/4 Red chilli, sliced
Handful Mint leaves
2 servings of vermicelli noodles or noodles of choice
Preheat oven to 200°C. Add the edamame, oil and seasonings to a bowl and toss. Spread onto a lined baking tray and bake for 20-30 mins until golden and crunchy.
Firmly press the tofu to remove any water and slice into 1 cm thick rectangle pieces and set aside.
In a shallow bowl combine the flour, water, salt and pepper, and in a separate bowl add the bread crumbs.
Dip the tofu into the batter and drip any excess off, then toss it in the panko crumbs and place on a plate.
Place a frypan over medium heat and add enough cooking oil to shallow fry. Once the oil is hot add in the tofu pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.
Cook the rice noodles according to package instructions. Mix the Nuoc Cham sauce. Add everything to a bowl, pour over the sauce and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu nourish bowl #shorts
👇🏼High-protein noodle salad with crispy tofu & crunchy roasted edamame! Save this post for the recipe below 🌿
This bowl has over 30g of protein (depending on the brand of tofu you use) and it’s so delicious!
Follow @tessbegg for more recipes!
Serves 2
Crunchy Edamame:
200g frozen edamame, thawed
Drizzle of olive oil
Pinch of salt and pepper
1 tsp chilli flakes
1.5 tsp garlic powder
Crispy Tofu:
300g firm organic tofu
1 cup bread crumbs of choice
1/4 cup flour of choice
1/3 cup water or soy milk
Pinch of salt, pepper
Enough cooking oil to shallow fry
Nuoc Cham style sauce:
3 tbsp lime juice
2 tbsp rice wine vinegar
1 tbsp tamari sauce
2 tbsp maple syrup
1 garlic clove, finely diced or minced
1-2 tsp freshly diced red chilli or chilli flakes
1 tbsp water
Salad:
Handful Lettuce, chopped
1 Carrot, sliced
1 Cucumber, sliced
1/4 Red chilli, sliced
Handful Mint leaves
2 servings of vermicelli noodles or noodles of choice
Preheat oven to 200°C. Add the edamame, oil and seasonings to a bowl and toss. Spread onto a lined baking tray and bake for 20-30 mins until golden and crunchy.
Firmly press the tofu to remove any water and slice into 1 cm thick rectangle pieces and set aside.
In a shallow bowl combine the flour, water, salt and pepper, and in a separate bowl add the bread crumbs.
Dip the tofu into the batter and drip any excess off, then toss it in the panko crumbs and place on a plate.
Place a frypan over medium heat and add enough cooking oil to shallow fry. Once the oil is hot add in the tofu pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.
Cook the rice noodles according to package instructions. Mix the Nuoc Cham sauce. Add everything to a bowl, pour over the sauce and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu nourish bowl #shorts
