Vietnamese Tofu Noodle Salad
This vibrant Vietnamese-inspired salad features lightly fried tofu, vermicelli noodles, and an abundance of crisp vegetables. It's all tossed with a delightful sweet and sour dressing and finished with crunchy roasted peanuts, offering a medley of refreshing flavors.
Instructions
- 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.
Nutrition Facts
Per portion