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Close up of noodles topped with tofu and fresh herbs.

Vermicelli Noodle Salad with Peanut Sauce

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  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This Vermicelli Noodle Salad is a fun and refreshing bowl of tofu, fresh vegetables and herbs mixed with a delicious and easy peanut sauce.



Sweet Hoisin Tofu

  • 1 block (450 g) of extra firm tofu, pressed, drained and cubed
  • 1 tbsp gluten-free soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp gluten-free hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp nutritional yeast

Peanut Sauce

  • 1/4 cup natural peanut butter
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp maple syrup
  • 2 tsp (or more) garlic chili sauce or sriracha
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • Juice of one lime
  • 1/4 cup water

Vermicelli Salad

  • 4 oz (125 g) of vermicelli noodles
  • 1 medium cucumber, julienned
  • 1 red pepper, julienned
  • 1 jalapeno, julienned
  • 1 cup shredded red cabbage
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup mint, roughly chopped


  1. Prepare the tofu. Preheat oven to 400F. In a Tupperware container, combine the tofu marinade and whisk well. Place your cubed tofu in the marinade and seal the container with a lid. Give your tofu a few gentle shakes until fully coated. Take your tofu from the container and placed on a lined baking sheet, then place in the oven for 25 minutes. 
  2. Prepare peanut sauce. Place all peanut sauce ingredients in a bowl and whisk to combine. Adjust consistency as desired by adding small amounts of additional water 1 tablespoon at a time. 
  3. Soak vermicelli noodles. Boil some water in a tea kettle and then pour over half a package of vermicelli rice noodles in a large mixing bowl. With tongs or a fork, gently push down on the noodles to make sure they are submerged in the water and allow to sit and soften for about 5-10 minutes then drain and run under cold water to cool then and place back in your mixing bowl.
  4. Assemble salad. In the bowl with your drained noodles, pour in half your peanut sauce and with tongs, mix together to coat. Now top noodles with the peppers, cabbage, cucumber, mint, cilantro. Give your salad another good mix and then divide into serving bowls. Top your bowls with the baked tofu and extra peanut sauce as desired. 


Since vermicelli noodles are thin, I highly recommend julienning your vegetables so that they mix really well with the noodles. If you want to make this step faster, feel free to use store bought shredded or julienned vegetables or dice/slice to preference.

Adjust the spice to your preference. You can julienne some jalapeno peppers or add some extra red pepper flakes to your salad to serve with.

Thin out your dressing to your preference. Stir in extra water to your sauce as needed in small amounts. I tend to work it in 1 tablespoon at a time until desired consistency is achieved. I make it fairly thin so it mixes well with the noodles, but you can also make it thicker.