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Photo of Chilli salt tofu with asian noodle salad by WW

Chilli salt tofu with asian noodle salad

9 - 10
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
This hearty flavoursome dish is a winner for vegetarians and non-vegos alike.


Silken firm tofu

600 g

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.