Bean Noodle Salad with Baked Tofu

Vegan bean noodle salad with tofu and vegetables - the best vegan lunch!

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit


Bean noodle, 250 g
Carrot, 1 medium unit
Cucumber, 1 medium unit
Green onion, 2 medium units
Tomato, 1 medium unit
Coriander, 2 tablespoons
Tofu, 200 g
baked and cut into small cubes
Hot red pepper, 1 small unit
finely chopped chili pepper
Garlic, 1 clove
Soy sauce, 3 tablespoons
Lemon juice, 1 tablespoon
freshly squeezed
Cane sugar, 1 flat tablespoon
Roasted sesame oil, 1 teaspoon
Roasted peanut, 2 tablespoons


1. Soak the bean noodle in boiling water for 10 minutes until softened and strain.
2. Grate the carrot and cucumber on a grater.
3. Finely chop the green onions including the white part, and cut the tomato into eighths.
4. In a large bowl mix all the chopped vegetables, add the baked tofu (you can use regular tofu but baked is recommended), garlic, soy sauce, lemon juice, sugar and sesame oil.
5. Stir, add the cooked noodles and mix again, check seasoning, transfer to a serving bowl and sprinkle over the chopped peanuts.
6. Bon appetite (:

Equipment: grater.

Nutritional Values Serving/Unit 100 Grams
Calories 318 cal 153 cal
Proteins 9 g 5 g
Carbohydrates 54 g 26 g
Fat 8 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Limor Peper Recipe by Limor Peper
Bean Noodle Salad with Baked Tofu
Great vegan lunch