Vietnamese tofu and noodle salad recipe

  • Serves 4
  • 20 mins to prepare and 12 mins to cook
  • 447 calories / serving
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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.

  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 pepperspring 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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  • Ingredients

  • 2 tbsp sunflower oil
  • 250g (8oz) tofu, drained well, patted dry, and cubed
  • 350g (11 1/2oz) 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 (3oz) salted peanuts, roughly chopped
  • For the dressing

  • 5 tbsp rice wine vinegar
  • 4 tsp caster sugar
  • 1 medium-sized red chilli, seeded and diced
  • 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


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