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Barbecued tofu noodle salad recipe

Barbecued tofu noodle salad recipe

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Barbecuing tofu gives it a wonderful smoky, charred flavour. Try it in this colourful veggie noodle side dish. See method

  • Serves 4
  • 35 mins to prepare and 10 mins to cook
  • 355 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free


  • 200g thin rice noodles
  • 225g smoked tofu, drained and patted dry
  • 1 tbsp chilli purée
  • 1 lime, ½ zested, all juiced

For the gravy

  • 1 tbsp vegetable oil
  • 1 small garlic clove, crushed
  • 1 red pepper, deseeded and finely sliced
  • 1 yellow pepper, deseeded and finely sliced
  • 1 carrot, peeled and spiralised or peeled with a vegetable peeler
  • 80g beansprouts
  • 10g mint leaves, roughly torn
  • 10g coriander leaves, roughly torn
  • 1 red chilli, finely sliced
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    9g 9%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 48.9g Protein 14.1g Fibre 3.3g


  1. Set the BBQ to a medium-high direct heat. Cook the noodles in a medium pan of boiling water for 2-3 mins until tender, then drain, run under cold water and set aside.
  2. Cut the tofu into 8 slices. Put the chilli purée, lime zest and juice, vegetable oil and garlic in a medium mixing bowl, then add the tofu and allow to marinate for 30 mins.

  3. Meanwhile, put the remaining ingredients in a large mixing bowl, cover and set aside.
  4. Lift the tofu out of the marinade (reserve the marinade) and grill for 3-4 mins each side until charred. Slice the tofu into bite-sized cubes. Add 2 tbsp water to the

Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.

See more Barbecue recipes

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