Vietnamese tofu and noodle salad recipe
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- Serves 4
- 20 mins to prepare and 12 mins to cook
- 447 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1870kJ 447.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 50.5gProtein 10.1gFibre 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.
- See more Vegan recipes
