Name: Vietnamese Tofu Noodle Salad
Prep time: 9 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 tbsp sunflower oil; 250 g tofu (drained well, patted dry, and cubed); 350 g vermicelli (cooked and separated); 2 null carrots (halved crossways and sliced into thin strips); 1 null small cucumber (quartered lengthways, seeded, and sliced into thin strips); 150 g white cabbage (shredded); 1 null red bell pepper (seeded and thinly sliced); 3 null spring onions (thinly sliced); 2 handfuls mint leaves (chopped); 2 handfuls basil leaves (torn); 1 null little gem lettuce (leaves separated); 75 g roasted peanuts (roughly chopped); 5 tbsp rice wine vinegar; 4 tsp caster sugar; 1 null red chilli (seeded and diced)

Instructions

Show units in method

1

Heat the sunflower oil (2 tbsp) in a medium-sized frying pan over a medium heat. Fry the tofu (250 g) for 8-10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper. Add the vermicelli (350 g) to the pan with a splash of [water] and heat until warmed through.
2

Meanwhile, mix together the ingredients for the dressing: rice wine vinegar (5 tbsp), caster sugar (4 tsp), and chilli (1 red). Combine the [vermicelli], carrots (2), cucumber (1 small), white cabbage (150 g), bell pepper (1 red), onions (3 spring), and mint leaves (1 handful) in a bowl. Pour the dressing over and mix thoroughly.
3

Arrange the gem lettuce (1 little) leaves on a large, flat serving plate. Top with the noodle salad, [tofu], remaining basil leaves (1 handful) and roasted peanuts (75 g) before serving.