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Vietnamese tofu and noodle salad recipe

Vietnamese tofu and noodle salad recipe

56 ratings

Fresh, light and vibrant - this main meal salad is a medley of flavours, combined with a sweet and sour dressing and topped off with crunchy roasted peanuts. See method

Ingredients

  • 2 tbsp sunflower oil
  • 250g (8oz) tofu, drained well, patted dry, and cubed
  • 350g cooked vermicelli noodles, separated
  • 2 carrots, halved crossways and sliced into thin strips
  • 1 small cucumber, quartered lengthways, seeded, and sliced into thin strips
  • 150g (6oz) white cabbage, shredded
  • 1 red pepper, seeded and thinly sliced
  • 3 spring onions, thinly sliced
  • 2 handfuls mint leaves, chopped
  • 2 handfuls basil leaves, torn
  • 1 Little Gem lettuce, leaves separated
  • 75g salted peanuts, roughly chopped

For the dressing

  • 5 tbsp rice wine vinegar
  • 4 tsp caster sugar
  • 1 medium-sized red chilli, seeded and diced
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1870kj
    447kcal     22%

  • Fat

    21g 29%

  • Saturates

    3g 17%

  • Sugars

    15g 16%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 50.5g Protein 10.1g Fibre 6.7g

Method

  1. Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper. Add the noodles to the pan, with a splash of water and heat until warmed through.
  2. Meanwhile, mix together the ingredients for the dressing. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions and half the herbs in a bowl, spoon the dressing over and mix together.
  3. Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.

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