Vietnamese Noodle Salad With Tofu
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 70.97
- Health score: 32.00
- Weight Watcher points: 25.00
Summary
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, and 40g of fat. For $3.91 per serving, you get a main course that serves 2. This recipe from Foodista requires juice of lime, cane sugar, chili, and spring onion. This recipe is typical of Vietnamese cuisine. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. Try Vietnamese Tofu-noodle Lettuce Wraps, Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese, and Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese for similar recipes.
Ingredients
broccoli florets1 cup
cane sugar0.25 cup
carrot1
cucumber0.25
fish sauce3 tablespoons
garlic gloves2
centimeters ginger4
handfull herbs1
iceberg leaves3
juice of lime1
peanuts0.33333334 cup
bell pepper0.5
chili1
rice noodles100 grams
rice vinegar5 tablespoons
sesame oil3 tablespoons
soya4 tablespoons
spring onion1
tofu7 ounces
water0.5 cup
Instructions
Step 1
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.
Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice.The salad
Step 1
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.
Categories
Cuisines: Vietnamese, Asian
Dish Types: side dish, lunch, main course, salad, main dish, dinner
Diets: dairy free, pescatarian