Julienne Vegetable Salad came into my life during a phase when I was trying to clear out the vegetable drawer every Friday. I needed something fast that could handle whatever odds and ends I had lying around, and this recipe turned out to be exactly that. The first time I made it, I used up half a bell pepper, some limp scallions, and a zucchini that was getting soft.
The red curry paste and soy sauce pulled everything together so well that I have been making it at least twice a month since. I always keep a jar of Thai soy sauce now because it has a slightly sweeter, rounder flavor than regular soy, and it makes a real difference here.
About the Recipe
This recipe takes about twenty-five minutes from start to finish, and most of that is chopping. The vegetables are easy to find in any Indian grocery store, and the tofu with herbs is usually available in the chilled section near the paneer. I make this when I need something filling but do not want to spend an hour in the kitchen. The noodles soak while you cook the vegetables, so there is no waiting around. It works well as a standalone dinner or as a side if you are serving it with something lighter.
Why you will love this recipe
The vegetables stay crisp even after stir-frying, which is harder to pull off than it sounds. The trick is adding them in stages so the firmer ones get a head start. The red curry paste brings a low hum of heat that does not overwhelm the dish, and the jaggery softens the vinegar just enough to keep the sauce from tasting too sharp.
The tofu cubes crisp up on the outside but stay soft inside, which gives you a nice contrast against the crunch of the beans and carrots. The whole thing comes together quickly, but it does not taste rushed.
Cooking Tips
The most common mistake is overcooking the vegetables. Once they hit the pan, you only need two to three minutes before they turn soft and lose their snap. If your bean sprouts look wilted by the time you add them, your heat is too high. I usually cook this on medium-high, not full blast.
The tofu can stick if you move it around too much, so let each side sit undisturbed for a full minute before flipping. If the noodles clump after soaking, rinse them briefly under cold water and toss them with a little oil.
Top Tips
- Cut all your vegetables before you start cooking, because the stir-fry moves fast and you will not have time to chop once the pan heats up.
- If you cannot find Thai soy sauce, use regular soy sauce and add a pinch more jaggery to balance the salt.
- The tofu cubes brown better if you pat them dry with a paper towel before frying.
- You can swap out any of the vegetables here based on what you have, but keep the carrots and beans because they add the best crunch.
- Soak the noodles in a large bowl so they have room to expand without sticking together.
Serving and Storing Suggestions
This recipe serves four people as a main course and takes about ten minutes of prep time plus fifteen minutes of cooking. Serve it hot, straight from the pan, with extra basil leaves scattered on top if you have them. The noodles soak up the sauce as they sit, so it tastes best fresh.
You can store leftovers in an airtight container in the fridge for up to two days, but the vegetables will soften and the noodles will clump. Reheat gently in a pan with a splash of water to loosen everything up.
Similar Recipes
- Thai Basil Fried Rice
- Vegetable Pad Thai
- Stir-Fried Noodles with Bok Choy
- Tofu and Broccoli in Garlic Sauce
- Vietnamese Spring Roll Bowl
Julienne Vegetable Salad
Ingredients
- 4 tbsp Vegetable Oil
- 225 gms Tofu with Herbs (cubed)
- 1 Red Onion (sliced)
- Scallions (cut into 5 cm length sticks)
- 1 clove Garlic (chopped)
- 2 Carrots (cut into short sticks)
- 125 gms Green Beans (trimmed)
- 1 Yellow Bell Pepper (seeded and cut into strips)
- 125 gms Broccoli (cut into florets)
- 1 Zucchini (large, cut into short sticks)
- 1/2 cup Bean Sprouts
- 2 tbsp Red Curry Paste
- 4 tbsp Thai Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tsp Jaggery
- Basil Leaves (few, plus extra to garnish)
- 350 gms Rice Vermicelli Noodles
Instructions
- Heat the oil in a large pan and cook the tofu cubes for 3 to 4 minutes, until browned on all sides.
- Lift out of the oil and drain on paper towels.
- Add the onions, garlic and carrots to the hot oil.
- Cook for 1 to 2 minutes before adding the rest of the vegetables, except for the bean sprouts.
- Stir-fry for 2 to 3 minutes.
- Add the bean sprouts, then stir in the curry paste, soy sauce, vinegar, sugar and basil leaves.
- Cook for 30 seconds.
- Soak the noodles in boiling water for 2 to 3 minutes or until tender and drain well.
- Pile the vegetables onto the noodles.
- Serve topped with the tofu cubes.
- Garnish with extra basil if desired.
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