Spicy Noodle Salad with Tofu

cold pad Thai noodles, cabbage, carrots, herbs, tangy dressing

1713 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 476 | Category: Low-Calorie, Vegetarian | Allergens: Contains Gluten (Soy Sauce) + Soy (Tofu + Soy Sauce) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Colander
  • - Heavy Saucepan
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Bowl
  • - Whisk

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Brown Sugar
  • - Fresh Basil
  • - Jalapeno & Cilantro
  • - Lime Juice
  • - Pad Thai Noodles
  • - Scallions
  • - Sesame Oil
  • - Shredded Carrots
  • - Shredded Green Cabbage
  • - Soy Sauce
  • - Sriracha
  • - Tofu

Wine Pairings by @grapefriend

Off-dry Rieslings are very refreshing when paired with spicy dishes.

Beer Pairings

The smooth, malty sweetness and balanced bitterness of a Blonde Ale pairs perfectly with fiery foods.

TK Table Talk:

How would you describe yourself in one sentence?

What To Do:

Spicy Noodle Salad with Tofu - Step 1

1. Prepare Tofu: Place tofu on a paper towel-lined cutting board and cover with paper towels. Place a heavy saucepan or skillet on top of tofu and place several cans or other heavy objects inside. Let stand 10 minutes to release excess moisture.

Spicy Noodle Salad with Tofu - Step 2

2. Brown Tofu: Cut tofu into 1-inch pieces. Sprinkle with salt and pepper to taste. Heat sesame oil and ½ tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 6 minutes or until browned and crispy.

Spicy Noodle Salad with Tofu - Step 3

3. Soften Noodles: Soak noodles in a medium bowl of hot water for 2 minutes; drain and set aside.

Spicy Noodle Salad with Tofu - Step 4

4. Make Dressing: Whisk together sriracha, ONLY 2 tablespoons lime juice, soy sauce, brown sugar, and 1½ tablespoons canola oil in a serving bowl.

5. Finish Salad: Coarsely chop jalapeño, cilantro, and basil. Add herbs, noodles, tofu, cabbage, carrots, and scallions to dressing in serving bowl. Toss gently to combine.

To Serve: Divide salad evenly between two serving plates or bowls.

Pro Tip:

For added crunch, top with roasted peanuts or add 1 tablespoon fish sauce, a scrambled egg, and bean sprouts to the salad to make it like traditional Pad Thai.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #TerrasKitchen.