Vietnamese Noodle Salad With Tofu Recipe

Name: Vietnamese Noodle Salad With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces tofu; 4 tablespoons soya; 3 tablespoons sesame oil; 2 garlic gloves; 6 3/4 tablespoons water ~1/2 cup; 5 tablespoons rice vinegar; 3 tablespoons fish sauce; 1 red chili; 1 5/8 inches ginger; 2 garlic gloves; 1 lime juice; 4 tablespoons cane sugar; 2 1/4 cups broccoli florets; 1 carrot; 1 spring onion; 1/4 cucumber; 1/2 red pepper; 3 leaves Large Iceberg; 1 herbs Large handfull mixed, coriander, mint, thai basil; 5 1/2 tablespoons peanuts; 3 1/2 ounces rice noodles

Servings: persons

7 ounces tofu
4 tablespoons soya
3 tablespoons sesame oil
2 garlic gloves
6 3/4 tablespoons water ~1/2 cup
5 tablespoons rice vinegar
3 tablespoons fish sauce
1 red chili
1 5/8 inches ginger
2 garlic gloves
1 lime juice
4 tablespoons cane sugar
2 1/4 cups broccoli florets
1 carrot
1 spring onion
1/4 cucumber
1/2 red pepper
3 leaves Large Iceberg
1 herbs Large handfull mixed, coriander, mint, thai basil
5 1/2 tablespoons peanuts
3 1/2 ounces rice noodles

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.
2
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.
3
The salad: 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.
4
Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 ounces tofu, 4 tablespoons soya, 3 tablespoons sesame oil, 2 garlic gloves, and more.

Yes, Vietnamese Noodle Salad With Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Noodle Salad With Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions