Vietnamese Noodle Salad With Tofu

Cooking Time : 45 minutes

Very Healthy : ❌ | Vegetarian : ❌ | Vegan : ❌

Summary :

If you want to add more dairy free and pescatarian recipes to your recipe box, Vietnamese Noodle Salad With Tofu might be a recipe you should try. One serving contains 816 calories, 27g of protein, and 40g of fat. For $3.91 per serving, you get a main course that serves 2. This recipe from Foodista requires juice of lime, cane sugar, chili, and spring onion. This recipe is typical of Vietnamese cuisine. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. Try Vietnamese Tofu-noodle Lettuce Wraps, Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese, and Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese for similar recipes.

Ingredients

broccoli florets

Amount: 1 g

cane sugar

Amount: 0.25 g

carrot

Amount: 1

cucumber

Amount: 0.25

fish sauce

Amount: 3 Tbsps

garlic gloves

Amount: 2

centimeters ginger

Amount: 4

handfull herbs

Amount: 1

iceberg leaves

Amount: 3

juice of lime

Amount: 1

peanuts

Amount: 0.33333334 g

bell pepper

Amount: 0.5

chili

Amount: 1

rice noodles

Amount: 100 g

rice vinegar

Amount: 5 Tbsps

sesame oil

Amount: 3 Tbsps

soya

Amount: 4 Tbsps

spring onion

Amount: 1

tofu

Amount: 7 g

water

Amount: 0.5 ml

Instruction

Step 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.The marinade: Finely chop chili, ginger, and garlic.

Step 1 : 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.Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.