Recipe
Vietnamese Noodle Salad With Tofu
If you want to add more dairy free and pescatarian recipes to your recipe box, Vietnamese Noodle Salad With Tofu might be a recipe you should try. One serving contains 816 calories, 27g of protein, an
- Total time
- Total: 45 min
- Servings
- Servings: 2
- Difficulty
- Difficulty: medium
Ingredients
- 200 grams (1 cup) Broccoli florets
- 50 grams (1/4 cup) Cane sugar
- 1 Carrot
- 1/4 Cucumber
- 3 tablespoons Fish sauce
- 2 Garlic gloves
- 4 centimeters (1.5 inches) Ginger
- 1 Large handfull mixed herbs (coriander, mint, thai basil)
- 3 Large Iceberg leaves
- 1 Lime (juice)
- 50 grams (1/3 cup) Peanuts
- 1/2 Red pepper
- 1 Red chili
- 100 grams Rice noodles
- 5 tablespoons Rice vinegar
- 3 tablespoons Sesame oil
- 4 tablespoons Soya
- 1 Spring onion
- 200 grams (7 ounces) Tofu
- 1 deciliter ( - 1/2 cup) Water
Instructions
- The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.The marinade: Finely chop chili, ginger, and garlic.
- Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts.Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.
