Teriyaki tofu salad

Total Time 15 minutes
Course dinner, Lunch, Main Course
Servings 4


  • 200 g teriyaki tofu
  • 200 g vermicelli noodles
  • ¼ White cabbage
  • 2 carrot
  • 3 spring onion
  • 200 g frozen edamam
  • 1 tbsn salt reduced soy sauce
  • 1 tbsn hoisin sauce
  • 1 tbsn sesame seeds


  • Prepare the salad ingredients – finely slice the cabbage, peel the carrots into long thin ribbons using a vegetable peeler, finely slice the spring onion, and steam the edamame in the microwave for 4-5 minutes in a covered bowl or tupperware with the lid on
  • Prepare the dressing – mix together the soy sauce, hoisin sauce and sesame seeds in a small bowl or jug
  • Prepare the vermicelli noodles – boil the kettle and let the water cool slightly before pouring over the noodles (enough to cover) and let them soak for 5 minutes
  • Heat olive oil in a frying pan over medium heat
  • Finely slice the tofu and add to the frying pan to cook for 1-2 minutes on each side
  • Once the tofu is cooked combine all ingredients in a bowl and toss to combine before serving


Calories: 428kcalCarbohydrates: 65gProtein: 20gFat: 8gSodium: 498mgFiber: 9gCalcium: 120mg
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