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.
Cook time 10 min
Prep time 20 min
Ingredients:
2 tbsp vegetable oil1 cup tofu
2 cups rice noodles
5 tbsp vinegar
4 tsp sugar
1 red hot chili pepper
2 carrots
1 cup cucumber
2 cups cabbage
1 cup red pepper
3 onions
1 tbsp spearmint
1 cup basil leaves
1 leaf lettuce
1/2 cup peanuts
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.
Instructions:
- 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.
- 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.
- 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.
- Julienne the carrots and cucumber.
- Shred the cabbage.
- Julienne the red pepper.
- Thinly slice the onions.
- 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.
- Add the chopped spearmint, basil leaves, and torn lettuce into the salad.
- Sprinkle the roughly chopped peanuts on top.
- 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 per serving
4 ServingsCalories 280kcal
Protein 10g
Carbohydrates 40g
Fiber 6g
Sugar 11g
Fat 18g
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