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Pho Fusion Salad

All of the delicious flavors of Pho without the slurpy mess!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Salad
Cuisine: Asian
Author: Sarah De la Cruz


  • ¼ c soy sauce/aminos
  • ¼ c Ponzu Sauce if you can't find ponzu sauce, you can use soy sauce instead
  • ½ c seasoned rice wine vinegar
  • 2 T agave
  • 2 T hoisin sauce I like Soy Vay
  • 6 servings rice noodles prepared according to package directions
  • 2 zucchinis
  • 2 carrots
  • 2 scallions
  • handful of cilantro
  • 2 blocks of firm tofu
  • oil for frying I like Avocado oil
  • optional—salad greens


  • Press your tofu (either wrapped in a paper towel between two plates, or in a tofu press—this one is on my Christmas wish list!).  Slice into desired size.
  • Mix dressing ingredients thoroughly.  It should make about 1 ¼ cups.  Reserve a ½ c to marinate your tofu.
  • Place sliced tofu in a bowl with marinade for about 30 minutes, turning/gently shaking every few minutes to get it all coated.
  • Prepare noodles according to package directions. Toss warm noodles in ½ c of the remaining dressing, leaving ¼ of a cup.
  • Pan fry/sear marinated tofu in batches, removing to a paper plate covered in a paper towel to absorb excess oil.
  • In the meantime, shred carrots and zucchini.  I like using my julienne peeler!  Slice scallions and chop cilantro.  Mix them in with cooked noodles and remaining sauce.
  • Serve the noodles piled in a bowl and topped with a few slices of the tofu (you can pile up the noodles on a big bed of greens first if you want!).  Garnish with more cilantro if desired.  Enjoy!