Vietnamese Tofu Salad

1. 1

   Heat the vegetable oil over medium heat in a large frying pan.

2. 2

   Cook the garlic until fragrant, about 30 seconds.

3. 3

   Gently stir in the tofu and peanuts; cook until the tofu has lightly browned.

4. 4

   Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu.

5. 5

   Remove from heat and let cool.

6. 6

   Refrigerate for at least 1 hour.

7. 7

   Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro.

8. 8

   Gently fold in the chilled tofu.

* Per serving · 4 servings · Values may vary.

No additional tips available.