Vietnamese Tofu Salad Recipe

Name: Vietnamese Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (250 g) package firm tofu; 1 cucumber, chopped into thin strips approx. 2 inch in length; 1 red pepper, chopped into thin strips approx. 2 inch in length; 80 g mange-touts peas, finely sliced on a diagonal; 3 -4 spring onions, finely sliced on a diagonal; 150 g bean sprouts, washed; 50 g dry roasted peanuts, crushed; 1 tablespoon olive oil; 1 bunch fresh coriander leaves; Dressing or Marinade; 2 limes, juice of; 1 lemon, juice of; 2 small red chilies, finely chopped; 5 tablespoons soy sauce; 2 tablespoons brown sugar

Servings: persons

1 (250 g) package firm tofu
1 cucumber, chopped into thin strips approx. 2 inch in length
1 red pepper, chopped into thin strips approx. 2 inch in length
80 g mange-touts peas, finely sliced on a diagonal
3 -4 spring onions, finely sliced on a diagonal
150 g bean sprouts, washed
50 g dry roasted peanuts, crushed
1 tablespoon olive oil
1 bunch fresh coriander leaves
Dressing or Marinade
2 limes, juice of
1 lemon, juice of
2 small red chilies, finely chopped
5 tablespoons soy sauce
2 tablespoons brown sugar

1
["Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.", "Set aside.", "Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it's horizontal line leaving 4 ""steaks"".", "Place the steaks of tofu in a flat dish and pour over about a 1/4 of the marinade leaving for about 20 minutes.", "Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.", "Fry until brown and the edges are starting to crisp up.", "Remove from the pan and leave to cool.", "Once cooled slice into 1/4 inch strips.", "In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.", "Pour over the remaining dressing and gently toss to coat all ingredients.", "Serve."]

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 (250 g) package firm tofu, 1 cucumber, chopped into thin strips approx. 2 inch in length, 1 red pepper, chopped into thin strips approx. 2 inch in length, 80 g mange-touts peas, finely sliced on a diagonal, and more.

Yes, Vietnamese Tofu Salad falls under the Salads 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.

Vietnamese Tofu Salad

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