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Photo of Chilli salt tofu with asian noodle salad by WW

Chilli salt tofu with asian noodle salad

Total Time
30 min
20 min
10 min
This hearty flavoursome dish is a winner for vegetarians and non-vegos alike.


Silken tofu

600 g, firm variety

Dry rice noodles

150 g

Chinese cabbage (wombok)

1 cup(s), (1/2 whole) finely shredded


1 medium, cut into matchsticks

Red capsicum

1 medium, thinly sliced

Green shallot(s)

3 individual, thinly sliced

Bean sprouts

1 cup(s), (80g)


2 tbs, chinese black variety

Soy sauce

1 tbs

Sesame oil

2 tsp

Fresh ginger

2 tsp


1 tbs, flakes

Dried chilli flakes

1 tsp, dried

Plain flour

¼ cup(s), (35g)

Peanut oil

1¾ tbs


  1. Pat the tofu dry with kitchen paper. Cut each piece into 8 pieces. Place in a single layer on kitchen paper. Cover the tofu pieces with more kitchen paper, pressing down gently. Set aside for 5 minutes to stand.
  2. Meanwhile, prepare the noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Add the wombok, carrot, capsicum, shallot and sprouts and toss to combine. Whisk the vinegar, soy sauce, sesame oil and ginger in a small bowl until well combined.
  3. Pound the salt and chilli flakes in a mortar with a pestle until finely ground. Combine the salt mixture in a large bowl with the flour. Add the tofu and toss to coat in mixture. Shake off excess salt mixture.
  4. Heat a wok over high heat. Add the peanut oil and heat for 10 seconds. Gently stir-fry the tofu pieces, in batches, for 2-3 minutes or until golden. Transfer to a plate lined with kitchen paper.
  5. Add the dressing to the noodle salad and gently toss to combine. Serve the salad with the tofu.