Vietnamese Rice Noodle Salad with Crispy Tofu
A big thank you to my foodie photo taker :)
Dressing
· 3 tablespoons chili-garlic sauce
· 1 tablespoon soy sauce
· 1/4 cup fresh lime juice (about 2 depending on how juicy your limes are)
Salad
· 1 (12 ounce) package extra firm tofu
- ½ cup soy sauce
- 1 (8 ounce) package thin rice noodles
- 1 medium cucumber, sliced in thin half moons
- 1 small red onion, thinly sliced
- 1 cup julienned carrots
- 2 cups mixed greens
- 1/4 cup thinly sliced cilantro
- 3 tablespoons of veggie oil
Topping
· 1/4 cup peanuts, chopped
· 3 tablespoons finely chopped cilantro
· zest of 1 lime
Directions
1. Mix up the dressing, Just add all the ingredients into a jar, put on the lid and give it a shake
2. Pour the ½ cup of soy sauce into a shallow dish, cut the tofu into planks, let the tofu marinade in the soy for however long it takes you to do the next few steps (don’t forget to flip them)
3. Cook the rice noodles according to the package then place them in the fried to cool off
4. Slice the cucumber, red onions and carrots, prepare the greens and slice the cilantro.
5. Now being to heat a pan over medium/high heat with the oil.
6. When the oil becomes hot, add in the tofu and fry them on both sides until crispy, then drain them on your brown bag (doesn’t recycling feel good)
7. Time to build the salad, now make a bed with the greens and top that with the noodles and the remainder of the veggies, then sprinkle the topping on.
8. Serve the tofu and dressing on the side.
That’s it, it took me about 30 minutes and dinner was on the table, the tofu was crispy and delicious. This cold salad was perfect for a summer dinner and made a mountain of food so a great potluck dish! I may have to bring this to the next book club. J As always let me know if you have any questions or suggestions! Don’t forget to spread the Vegan Yogi love and tell your friends about this yummy blog!
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