Vietnamese · side dish

Vietnamese Noodle Salad With Tofu

Name: Vietnamese Noodle Salad With Tofu
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Vietnamese
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

“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.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Broccoli florets1 cup1 cup
Cane sugar1/4 cup¼ cup
Carrot1
Cucumber¼
Fish sauce3 tbsp
Garlic gloves2
Centimeters ginger1.5 inches4
Handfull herbsLarge, coriander, mint, thai basil1
Iceberg leavesLarge3
Juice of limejuice1
Peanuts1/3 cup⅓ cup
Bell pepper½
Chili1
Rice noodles100 g
Rice vinegar5 tbsp
Sesame oil3 tbsp
Soya4 tbsp
Spring onion1
Tofu7 ounces7 oz
Water- 1/2 cup½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

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.
2
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.