Tofu and kimchi Noodle Salad with a Soy and Lime Dressing

I eat a lot of Asian salads and I am trying really hard to get more fermented foods in my diet as they are so good for the gut. I drink kefir which I think tastes yummy particularly the vanilla one. This kimchi was flavoured with beetroot it was yummy and defo had a kick. Cooking tofu in the air fryer is so quick easy and cheap. As brussel sprouts are coming to the end of their season I thought id enjoy them raw. This was a tasty bowl full of goodness.

Ingredients (serves 2)

For the Tofu
  • 225g block of smoked tofu
  • 1 tbsp ginger and garlic paste
  • 2 tbsp white miso paste
  • 2 tbsp runny honey
  • Splash fish sauce, optional
  • 1 tsp rice wine vinegar
For the Salad
  • 1 nest of noodles cooked to instructions
  • 1 carrot, grated or julienned
  • 10 brussel sprouts, outer leaves and bottom stem removed, finely sliced
  • Handful edamame beans, I thawed some frozen
For the Dressing
  • 3 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 tbsp ginger and garlic paste
  • 3 limes, juice only
  • Splash of fish sauce
For the Topping
  • 2 tbsp roasted peanuts, roughly crushed
  • 1 tbsp toasted sesame seeds
  • 1 tbsp puffed rice
  • 1 tbsp crispy shallots


  1. Cut the tofu lengthways through the middle so you have 2 steaks. Score one side of the tofu in diamond shape being careful not to go too deep
  2. Add all the ingredients into a lidded tup or ziplock bag. Give it a good shake to mix all the ingredients I had to add a splash of boiling water to mine so the miso melted. 
  3. Add the tofu and using a spoon make sure you get the marinade into the gaps of the scored side. Leave to marinade for at least an hour, spooning over the marinade every now and then. The longer you leave the tofu the fluffier and more flavoursome it will be.
  4. Heat the air fryer to 190 degrees, add the tofu, brush over the marinade reserving 2 tsp. Cook for 15-20 minutes or until the top is crispy.
  5. Assemble the salad by adding all of the ingredients into a salad bowl
  6. Make the dressing by adding all of the ingredients into a jar or bowl, shake or whisk to combine. Pour over the salad.
  7. Mix the topping ingredients together.
  8. Finish off by adding the tofu to the bowl, give it a brush with the reserved marinade and sprinkle over topping. 😊

5 Comments Add yours

  1. This looks so appetizing


  2. beachbum94 says:

    Great post! I’m really interested in incorporating more fermented foods into my diet and the kimchi with beetroot sounds delicious. Have you tried any other variations of kimchi?
    Elizabeth Davidson


    1. Hi Elizabeth, I am definitely noticing the difference in my gut. Yes I tried tumeric kimchi which was slightly more bitter but still very good. If you like some heat, I also had Gochujang paste kimchi, it is made from red pepper rather than chilli, so the flavour has a subtle sweetness. I will keep trying different variations but will 100% keep in my diet.

      Liked by 1 person

    1. Please do it’s so yummy πŸ˜€

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s