Tea Smoked Tofu with Rice Noodle Salad

This recipe for Tea Smoked Tofu with Rice Noodle Salad uses smoking techniques to create a unique flavour profile. Get the recipe below.

This Tea Smoked Tofu and Rice Noodle Salad is a fresh, fragrant dish inspired by classic Chinese tea-smoking techniques and vibrant noodle salads found across southern China. Smokey, savoury tofu meets silky rice noodles, crisp vegetables, and a bright, umami dressing that balances salt, acid, and a gentle sweetness.

Tea smoking is traditionally used for duck and fish, but tofu takes on smoke beautifully, acting like a sponge for aroma while staying tender inside. Paired with cooling noodles and herbs, this salad is light yet satisfying, perfect for warm days or when you want a plant-based meal with depth and character.

Ingredients

I won't lie to you, the ingredients list is long but I promise you it's worth it!

For the tea-smoked tofu

• Extra-firm tofu
• Lapsang souchong tea leaves
• Uncooked rice
• Brown sugar
• Vegetable oil

For the salad

• Rice noodles
• Carrot
• Red pepper
• Red cabbage
• Coriander
• Peanuts

For the dressing

• Soy sauce
• Rice wine vinegar
• Sesame oil
• Chilli oil
• Maple syrup
• Root ginger
• Garlic

Step-by-step Instructions

• Step 1: Press tofu for at least 20–30 minutes to remove excess moisture, then cut into 1 cm slices.

• Step 2: Line a wok or deep pan with foil. Add black tea leaves, uncooked rice, and brown sugar, mixing lightly. Place a rack over the mixture.

• Step 3: Place the tofu on the rack. Cover tightly with a lid or tinfoil. Heat over a medium heat until smoking, then reduce to low and smoke for 10–12 minutes.

• Step 4: Soak or boil the rice noodles according to the package instructions. Rinse under cold water and drain well to prevent sticking.

• Step 5: (Optional) pan fry in a little oil to crisp up.

• Step 6: Whisk together the rice noodle salad dressing.

• Step 7: Toss the noodles with the dressing and assemble the salad with the vegetables and herbs.

• Step 8: Serve the tofu on top of the rice noodle salad with a sprinkling of peanuts and enjoy!

Hint: Keep the smoking heat low and controlled. Too much heat can burn the tea mixture and make the tofu bitter instead of delicately smokey.

Substitutions

Need to swap out a few ingredients? Don't panic! You can make the following changes without impacting the dish:

• Soy sauce: use tamari or coconut aminos in place of soy sauce
• Vegetable oil: replace with any other neutral flavoured oil
• Maple syrup: use another liquid sugar like agave nectar

Variations

Want to add your own spin on this dish? Why not try one or more of these variations:

• Add edamame for extra protein and crunch
• Toss in shredded Chinese cabbage for more volume
• Make it extra spicy with Sichuan chilli flakes
• Serve the dish hot or cold - both tastes delicious!

Equipment

Before you begin cooking, make sure you've got the following equipment to hand:

• Wok or deep pan with lid
• Aluminium foil
• Wire rack or steamer insert
• Saucepan for noodles
• Mixing bowls
• Knife
• Chopping board

Storage

The smoked tofu keeps well in an airtight container in the refrigerator for up to 4 days. The dressing can be stored for up to a week. Once assembled, the salad is best eaten immediately.

Top Tip

If you’re new to tea smoking, ventilate your kitchen well and keep a window open. The aroma is wonderful, but it’s intense while cooking.

Frequently Asked Questions

The Recipe

Tea Smoked Tofu with Rice Noodle Salad

This recipe for Tea Smoked Tofu with Rice Noodle Salad uses smoking techniques to create a unique flavour profile.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Pressing time 15 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Chinese

Servings 2 people

Calories 471.32 kcal

Equipment

• 1 wok, or deep pan with lid
• Aluminium foil
• 1 wire rack or steamer insert
• 1 saucepan
• mixing bowls
• 1 knife
• 1 chopping board

Ingredients

  

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For the smoked tofu

• 250 g extra-firm tofu pressed
• 2 tablespoon black tea leaves e.g. Lapsang souchong
• 2 tablespoon uncooked rice
• 1 tablespoon brown sugar

For the salad

• 100 g rice noodles
• 1 carrot julienned
• 1 red pepper thinly sliced
• 0.5 red cabbage thinly sliced
• 1 handful coriander
• 2 tablespoon peanuts roughly chopped

For the dressing:

• 2 tablespoon light soy sauce
• 1½ tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 chilli oil
• 1 teaspoon maple syrup
• 1 teaspoon root ginger grated
• 1 clove garlic minced

Instructions

 

• Press the tofu for at least 20 minutes to remove excess moisture. This helps it absorb smoke and flavour more effectively. Slice into slabs about 1–1.5 cm thick.
• Line a wok or deep pan with foil. Add the tea leaves, uncooked rice, and brown sugar, mixing lightly. Place a rack over the mixture.
• Arrange the tofu on the rack. Cover tightly with a lid and heat over medium until smoke forms. Reduce heat to low and smoke for 8–10 minutes. Turn off heat and let it rest, covered, for another 5 minutes to deepen the flavour.
• Soak or boil according to package instructions. Rinse under cold water and drain well to prevent sticking.
• (Optional) pan fry the smoked tofu slices in a little oil until crispy.
• Whisk together the dressing ingredients.
• Toss the rice noodles with the vegetables, herbs and dressing.
• Top with sliced tea smoked tofu and finish with the peanuts.

Notes

Top tip: this is going to create a lot of smoke! Make sure you’re in a well ventilated area and avoid wearing clothes you don’t want to smell of tea afterwards!!!

Nutrition

Calories: 471.32kcalCarbohydrates: 77.63gProtein: 19.49gFat: 10.74gSaturated Fat: 1.66gPolyunsaturated Fat: 4.31gMonounsaturated Fat: 3.96gSodium: 1260.58mgPotassium: 1084.38mgFiber: 8.61gSugar: 21.48gVitamin A: 9366.7IUVitamin C: 198.31mgCalcium: 183.63mgIron: 4.79mg

Keyword black tea, brown sugar, carrot, coriander, cucumber, rice, rice noodles, tofu

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