dairy free · egg-free · Gluten Free · lunch · Salad · tofu · vegetable · Vegeterian

Asian Inspired Tofu Crumbles Over Rice Vermicelli Salad


I’ve done something similar to this before but this one is more simple and it is perfect to make ahead of time and use it all week long by switching it up to top just a green salad or even to top a chicken soup.  In my case, I had to watch them as little hands kept coming to steal my crumbles but I’ll take it as a good sign!

Start by slicing your tofu into slices (you should be able to get 8 to 10 slices out of 1 package of tofu) and placing them in between layers of paper towels to remove the excess water from it.  In a skillet, heat the canola oil on medium to high heat.  Toss the tofu squares gently in the cornstarch in order to cover all surfaces.  Gently place in the skillet and cook until a beautiful crust forms.  I did two batches of these in order to not crowd the pan too much.  Flip and do the same on the other side.  Once they are cooked, remove from the pan and let rest on a paper towel to remove the excess oil.

Next up is the sauce.  In a resealable bag or big bowl, combine the remaining ingredients.  With your fingers, simply pull apart the tofu slices and toss in the sauce gently.  You can leave them as is and refrigerate for later use.  These can be eaten cold, room temperature or warm so toss then wherever you need some added protein.

For the salad, simply cook the vermicelli according to package instruction.  In the same skillet you cooked the tofu and in the remaining oil, cook the ginger and shallot on medium to high heat until the shallot is translucent.  Add the bell peppers and toss them two minutes. You want them to still be crunchy. Toss directly with the vermicelli.  If you are missing a little oil to coat your noodles, add a little sesame oil or rice wine vinegar if you want a little bite.  Feel free to garnish with cilantro, nuts or some kale.


Bon Appétit!



  • 2 blocks of extra firm tofu
  • 2 tbsp of cornstarch
  • 4 tbsp of canola oil
  • 1/4 cup of soy sauce
  • 3 tbsp of rice wine vinegar
  • 2 heaping tbsp of orange marmelade
  • 1 tbsp of sesame oil
  • 4 o 5 green onions minced
  • 1 inch piece of fresh ginger grated
  • 1/2 tsp of Siracha  (to taste)

On the side:

  • 1 package of rice vermicelli
  • 2 bell peppers
  • 1 shallot
  • 1 inch piece of fresh ginger
  • Kale (optional)
  • Pistachios, peanuts or cashews (optional)
  • cilantro (optional) for garnish

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