Vietnamese Tofu and Noodle Salad

Vietnamese Tofu and Noodle Salad Healthy Recipe

4 Servings 10 min Cook

Macros/Serving: 364 Calories
Tags:vegan |


2 Tbsp Sunflower Oil
2 Cup Tofu
1 1 Cup Rice Noodles
5 Tbsp Rice Wine Vinegar
4 Tsp Sugar
1 Pepper Red Peppers
2 Medium Carrots
1 Cup slices Cucumber
1 3/4 Cup, chopped Cabbage
1 Cup, sliced Red Bell Pepper
3 Medium (4-1/8" long) Scallions
1 Tbsp Peppermint
1 Cup leaves, whole Basil
1 Leaf, medium Lettuce
1/2 Cup Peanuts


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.

Meanwhile, mix together the ingredients for the dressing (rice vinegar, sugar, chopped red peppers); set aside.

Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions, and half the herbs in a bowl, spoon the dressing over and mix together.

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.