Vietnamese tofu and noodle salad

Discover the vibrant flavors of this Vietnamese tofu and noodle salad! Featuring crispy tofu, rice noodles, fresh veggies, and a zesty vinegar dressing, this healthy dish is topped with basil, mint, and crunchy peanuts for a delightful, satisfying meal. Perfect for lunch or dinner, it's an easy-to-make, nutritious option you'll love.

  • 28 Feb 2025
  • Cook time 10 min
  • Prep time 20 min
  • 4 Servings
  • 15 Ingredients

Vietnamese tofu and noodle salad

Vietnamese Tofu and Noodle Salad is a refreshing and delightful dish combining the rich flavors and textures of tofu, fresh vegetables, and aromatic herbs. This salad is light yet satisfying, making it perfect for a quick lunch or a nutritious dinner. The blend of vinegar, sugar, and chili pepper adds a tangy, sweet, and spicy note, enhancing the dish's overall taste.

Ingredients:

2 tbsp vegetable oil
27g
1 cup tofu
130g
2 cups rice noodles
350g
5 tbsp vinegar
77g
4 tsp sugar
16g
1 red hot chili pepper
44g
2 carrots
120g
1 cup cucumber
100g
2 cups cabbage
180g
1 cup red pepper
90g
3 onions
44g
1 tbsp parsley
3.20g
1 cup basil leaves
6g
1 leaf lettuce
8g
1/2 cup peanuts
70g

Instructions:

1. Prepare the Tofu:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes.
- Remove from the skillet and set aside to cool.
2. Cook the Noodles:
- Cook the rice noodles according to the package instructions. Generally, this involves soaking them in hot water for a specified amount of time until tender.
- Drain the noodles and rinse with cold water to stop the cooking process. Set aside.
3. Prepare the Dressing:
- In a small bowl, combine the vinegar and sugar, stirring until the sugar is completely dissolved.
- Add the finely chopped red hot chili pepper to the mixture and stir well.
4. Prepare the Vegetables:
- Julienne the carrots and cucumber.
- Shred the cabbage.
- Julienne the red pepper.
- Thinly slice the onions.
5. Combine Ingredients:
- In a large mixing bowl, add the cooked rice noodles, julienned carrots, cucumber, shredded cabbage, red peppers, and thinly sliced onions.
- Pour the vinegar dressing over the noodle salad and toss to combine.
- Add the crispy tofu cubes and gently mix into the salad.
6. Finish the Salad:
- Add the chopped spearmint, basil leaves, and torn lettuce into the salad.
- Sprinkle the roughly chopped peanuts on top.
7. Serve:
- Transfer the salad to a serving platter or individual bowls.
- Serve immediately and enjoy this refreshing, vibrant Vietnamese tofu and noodle salad!

Tips:

- Ensure that the tofu is well-pressed to remove excess water before cooking for a firmer texture.

- Soak the rice noodles in warm water until they soften before boiling to prevent them from becoming mushy.

- Use a sharp knife to julienne the vegetables for uniform and attractive slices.

- Adjust the amount of chili pepper based on your preferred spice level.

- Toss the salad just before serving to keep the vegetables crisp and vibrant.

- For added flavor, consider roasting the peanuts before adding them to the salad.

- Feel free to customize the salad by adding other fresh herbs such as cilantro or by using different types of nuts.

Vietnamese Tofu and Noodle Salad is a versatile and delicious salad that brings an array of flavors and textures to your plate. The crunchy vegetables, aromatic herbs, and crispy tofu create a harmonious balance, while the dressing ties everything together with its perfect blend of tanginess and sweetness. It's a great recipe to incorporate more vegetables into your diet and enjoy a healthy, satisfying meal.

Nutrition Facts
Serving Size320 grams
Energy
Calories 280kcal14%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 40g11%
Fiber 6g14%
Sugar 11g11%
Fat
Fat 18g20%
Saturated 1.87g6%
Cholesterol 0.00mg-
Vitamins
Vitamin A 310ug35%
Choline 33mg6%
Vitamin B1 0.23mg19%
Vitamin B2 0.12mg9%
Vitamin B3 3.26mg20%
Vitamin B6 0.33mg20%
Vitamin B9 100ug26%
Vitamin B12 0.00ug0%
Vitamin C 63mg73%
Vitamin E 2.29mg15%
Vitamin K 55ug45%
Minerals
Calcium, Ca 100mg7%
Copper, Cu 0.36mg39%
Iron, Fe 2.03mg18%
Magnesium, Mg 60mg15%
Phosphorus, P 160mg13%
Potassium, K 510mg15%
Selenium, Se 8ug15%
Sodium, Na 54mg4%
Zinc, Zn 1.36mg12%
Water
Water 250g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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