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Vietnamese tofu and noodle salad recipe
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56 ratings
Fresh, light and vibrant - this main meal salad is a medley of flavours, combined with a sweet and sour dressing and topped off with crunchy roasted peanuts. See method
Ingredients
- 2 tbsp sunflower oil
- 250g (8oz) tofu, drained well, patted dry, and cubed
- 350g cooked vermicelli noodles, separated
- 2 carrots, halved crossways and sliced into thin strips
- 1 small cucumber, quartered lengthways, seeded, and sliced into thin strips
- 150g (6oz) white cabbage, shredded
- 1 red pepper, seeded and thinly sliced
- 3 spring onions, thinly sliced
- 2 handfuls mint leaves, chopped
- 2 handfuls basil leaves, torn
- 1 Little Gem lettuce, leaves separated
- 75g salted peanuts, roughly chopped
For the dressing
- 5 tbsp rice wine vinegar
- 4 tsp caster sugar
- 1 medium-sized red chilli, seeded and diced
If you haven't got rice noodles, try wholewheat instead
Each serving contains
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Energy
1870kj
447kcal
22%
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Fat
21g
29%
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Saturates
3g
17%
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Sugars
15g
16%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 50.5g
Protein 10.1g
Fibre 6.7g
Method
- Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper. Add the noodles to the pan, with a splash of water and heat until warmed through.
- Meanwhile, mix together the ingredients for the dressing. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions and half the herbs in a bowl, spoon the dressing over and mix together.
- Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.
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