Simply Delicious Vietnamese Caramelized Tofu, Noodles & Slaw

In need of a healthy 35-minute meal? Look no further than this Simply Delicious Vietnamese Caramelized Tofu, Noodles & Slaw!

This Simply Delicious Vietnamese Caramelized Tofu, Noodles & Slaw has tender rice noodles, caramelized tofu, raw vegetables, and lots of crunchy peanuts. The whole thing is topped with fresh herbs and a tangy-salty dressing.

Savory caramelized tofu served with noodles and slaw for a quick, easy, and healthy lunch.

This  Simply Delicious Vietnamese Caramelized Tofu, Noodles & Slaw is DELICIOUS!!

Caramelized Tofu, Noodles & Slaw

Nicole Kearsley
This recipe had me caramelized. Crispy tofu sticks over rice noodles, Asian slaw smothered in a sweet sticky sauce makes this recipe a winner in my books.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Vegan, Vietnamese
Servings 2


  • 1 block Extra-Firm Tofu drained & pressed
  • 1/4 cup Turbinado Sugar
  • 2 cloves Garlic minced
  • 1 Shallot minced
  • 2 teaspoons Soy Sauce
  • 1/4 cup Cornstarch
  • 6 ounces Rice Noodles
  • 1 – 2 Carrots  shredded
  • 1 Green Onion sliced
  • 1/2 ounce Cilantro chopped
  • 1/4 cup Peanuts roughly chopped
  • 3 ounces Red Cabbage
  • 3 ounces Green Cabbage
  • 2 tablespoons Rice Vinegar
  • 3 tablespoons Oil I used avocado oil


  • Cook noodles according to package directions. Rinse in cool water, set aside.
    Toss carrots, cilantro, red and green cabbage with rice vinegar in a medium bowl, set aside.
  • While noodles are cooking, in a small saucepan add 1/4 cup water and sugar. Cook over medium heat, gently swirling pan occasionally until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes.
  • Stir in 1 Tbsp of oil, shallot, and garlic and cook until fragrant, about 1 minute. Remove from the heat and slowly whisk in 3/4 cup of water, soy sauce, 1 tsp of the cornstarch, and 1/8 tsp of black pepper.
  • Return the saucepan to low heat and simmer until the sauce has thickened slightly, approximately 10 minutes.
  • Halve the tofu lengthwise and then cut each piece into 8 sticks. Coat each stick in cornstarch. Put a large skillet over medium-high heat and add 2 Tbsp of oil.
  • Once the oil is hot, add tofu and cook undisturbed about 3 to 4 minutes per side. Remove from skillet and place on a paper towel-lined plate and season with salt.
  • Serve noodles with coleslaw and tofu. Drizzle with caramel sauce, then sprinkle with peanuts and green onions. Serve extra caramel sauce on the side.


MAKE AHEAD: You can meal prep this salad for lunches – just don’t dress it till you are ready to eat
*SERVING: This recipe yields 34 grams of protein for each serving.
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One Comment

  1. 5 stars
    My partner and I absolutely love your blog and find nearly all of your post’s. Again, awesome site!

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