This decadent, spicy bowl of Black Pepper Tofu Noodle salad will blow your mind and satisfy your tastebuds. It’s delicious, just the right amount of sticky mixed with sweetness and spice. And it has all the textures you could dream of from meaty tofu, tender noodles to crunchy fresh veggies. Get ready for a bowl of deliciousness.Jump to Recipe
I don’t often rave about noodle salads, but this Easy Vegan Spicy Black Pepper Tofu Noodle Salad recipe is a game-changer. Think sweet, spicy, peppery, and irresistible. It’s a crunchy, sweet and salty, spicy, and sticky healthy vegan noodle bowl that can be served both hot and cold. And that makes it a super tasty, super easy, real-life meal-prep-friendly lifesaver recipe for busy days.
What’s great about this easy vegan black pepper tofu noodle salad:
- Easy to make – and I mean almost zero cooking skills required
- Sweet and spicy, salty and crunchy – this noodle salad has it all
- Healthy recipe
- Packed with nutritious ingredients
- Great for dinner and lunch
- Ideal to make in advance on-the-go meal
- Can be gluten-free
- So incredibly tasty
Beginners super easy vegan noodle bowl recipe
This is a true zero cooking skills, complete newbie recipe that’s so good it will convince anyone you are a talented chef. It is jam-packed with amazing flavor combinations that bring out the best in each other.
Meal prep friendly noodle salad recipe
Your life is about to get a whole lot easier…or at least your dinner plans are. Because this easy spicy black pepper tofu noodle recipe is a meal-prep-friendly miracle in a bowl. The sticky sauce wrapped around tender noodle strings featuring peppery fried tofu can be made in advance and served both hot and cold.
So, let’s take a closer look at what simple ingredients you need to make this tasty vegan noodle tofu salad recipe:
- Tamari sauce or soy sauce
- Crushed black pepper
- Toasted sesame oil
- Sweet peppers
- Grated carrots
- Maple syrup
- Fresh cilantro or basil
Frequently asked questions
How to make noodles gluten-free?
There are several easy ways to make noodles gluten-free. My favorite, and by far the easiest, is to simply substitute regular noodles with rice noodles. It’s a simple switch, especially since rice noodles can easily be prepared the same way as ramen noodles.
Another option is to use gluten-free lentil noodles or gluten-free corn noodles. One more simple and very low-calorie gluten-free noodle option is to use zoodles (zucchini noodles).
Are noodles meal prep friendly?
Yes, this recipe is. You can make this easy noodle tofu salad in advance, and serve it either hot or cold. That makes it a great healthy lunch option for the next day, and a tasty make in advance dinner.
Can noodle salad be frozen?
That depends. Technically the answer is yes. Noodles can easily be frozen and reheated in either an oven or microwave. But the fresh salad will wilt and lose the crispy freshness when reheated. If you don’t mind warm tender salad (or you just add the salad after reheating) then this recipe works great frozen.
What kind of tofu is best for frying?
The best tofu for frying is firm or extra firm tofu. The less liquid there’s in the tofu, the more firm it is, and thus the better the texture will become during frying. Extra-firm tofu becomes more crispy and closer resembles meat in texture.
Is tofu healthy?
Yes! Tofu is made from soy and is full of plant-based protein. It’s one of the best vegan meat substitutes that’s had an unfair reputation for tasting poorly simply because people didn’t cook it properly. When seasoned generously and fried, tofu is a delicious and very nutritious vegan source of protein.
Can I substitute toasted sesame oil with olive oil?
Yes. If you don’t have toasted sesame oil you can easily replace it with olive oil or any other vegetable oil. It won’t have the same deep, rich flavor as the toasted sesame oil, but it will still taste amazing.
Can I add more or other vegetables to the noodle salad?
Sure. You can add any type of vegetables you want to this easy vegan noodle salad.
Black Pepper Tofu Noodle salad
- 3 packs Instant Ramen Noodles
- 1 block (13-14oz) Extra Firm Tofu Cut into cubes
- 1 tbsp Toasted Sesame Oil
- ¼ cup Tamari or Soy Sauce
- ½ cup Vegetable Stock
- 3 tbsp Maple Syrup Pure
- 2 tsp Corn Starch
- 1 tbsp Black Pepper Crushed or ground
- 3 cloves Garlic Minced
- ½ Red Onion Diced
- 1 cup Fresh Mixed Salad Spinach, Iceberg, or whichever you prefer
- 2 small Sweet Peppers Sliced
- ½ cup Carrots Shredded
- 2 tbsp Sesame Seeds
- 1 bunch Fresh Cilantro or Fresh Basil Chopped
- Salt to taste
Prep Tofu: (if not using extra firm. If you're using extra firm tofu skip this)
- If you’re not using a firm or extra firm tofu, you will need to prepare the tofu in advance. Firstly, place paper towels on a deep plate.
- Cut the tofu into 1-inch slices and place them on the paper towels. Cover with another layer of clean paper towels and place a heavy plate or similar on top to weigh it down and press out the liquid.
- Leave the tofu to drain for 1 hour. Once you are ready to start cooking, remove the paper towels from the tofu and cut them into cubes.
For the sauce
- In a small bowl, mix together tamari sauce, maple syrup, toasted sesame oil, and corn starch. Use a fork to whisk together before adding the crushed black pepper, garlic, red onion, and vegetable stock.
Making the noodle salad
- Add the tofu to the sauce and coat it quickly.
- Heat a non-stick pan and add the tofu (hold off on adding the sauce). Fry the tofu for around 10 minutes, tossing them every few minutes.
- While the tofu cooks bring water to a boil. In a large bowl, add the ramen noodles (or rice noodles) and pour boiling water over until the noodles are fully covered. Cover with a lid and set aside.
- Once the tofu is fried and the noodles are ready, add noodles to the tofu and drizzle the sauce on top. Toss to combine so the noodles are covered in the sauce.
- Add the sweet peppers, grated carrots, salad, sesame seeds, and fresh cilantro, and quickly toss everything together. Serve and enjoy.
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