Vietnamese Tofu Noodle Salad

Total time: : 30 minutes | Serves: : 2

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Sweet chilli sauce:

  • ● ¼ cup sweet chilli sauce
  • ● 2 tablespoons rice wine vinegar
  • ● 1 tablespoon tamari sauce or soy sauce
  • ● 1 tablespoon neutral oil
  • ● 2–4 tablespoons water (depends on how thick your sweet chilli sauce is)


  • ● 1 packet of Slendier Konjac Spaghetti
  • ● 1 small carrot, julienned
  • ● ½ small red capsicum, thinly sliced
  • ● 1 small Lebanese cucumber, thinly sliced (slightly squeeze to soften)
  • ● 2 cups cos lettuce, sliced (measured after slicing)
  • ● 2 tablespoons neutral oil
  • ● 250g firm tofu, chopped into cubes
  • ● 2 tablespoons tamari (or soy sauce)
  • ● 20 mint leaves, sliced
  • ● 1 cup coriander, chopped (measured after chopping)
  • ● 1.5 cups mung bean sprouts
  • ● Red chilli, thinly sliced (optional)
  • ● Crushed roasted peanuts


  1. Sweet chilli sauce: To a small bowl, add all the ingredients and mix well. Set aside.
  2. Prepare the Slendier Konjac Spaghetti according to package instructions and set it aside to drain.
  3. Cut the carrot, capsicum, cucumber and lettuce and set them aside.
  4. Tofu: Pan-frying the tofu in the oil until crispy on the outside, then add the tamari and toss them gently to cover each piece in the sauce. Place a lid on the pan and cook for a further minute. Remove from the heat and set aside.
  5. Chop up the herbs and rinse the mung bean sprouts.
  6. To serve: To each bowl, divide the spaghetti, tofu, veggies, and toppings and pour over the sweet chilli sauce. Serve straight away.

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