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Vietnamese Tofu Salad

20 min. | 500 kcal | easy |
Vegetarian, Family
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1. Setup Cut the pepper into sticks. Roughly chop the mint, the cilantro and the basil. Crush the peanuts. Grind into a fine powder for toddlers. Chop the garlic. Cut the cucumber and the tofu into pieces.
2. Cook the tofu Bring a pot of water to a boil. In a bowl, combine the tofu pieces with 15 2P | 30 3P ml of the soy sauce and half of the brown sugar. In a skillet over medium-high heat, add a drizzle of oil. Cook the tofu pieces 3-4 minutes on each side.
3. Cook the rice noodles Cook the rice noodles 2-3 minutes, or until tender. Drain and set aside.
4. Make the dressing In a bowl, combine the rest of the soy sauce, the lime juice, the garlic, the rest of the brown sugar, 30 2P | 45 3P ml of rice vinegar and 15 ml of water. Mix well.
5. Plate your dish Serve the tofu pieces with the rice noodles. Garnish with the peppers, the cucumbers, the basil, the mint, the cilantro, the peanuts and the sweet lime dressing. Bon appetit!
1 unit Pepper
1 unit Fresh Mint and Cilantro
0.5 unit Basil
300 g Tofu
0.5 unit English Cucumber(s)
2 unit Rice Vermicelli
30 ml Peanuts
1 unit Lime
1 unit Garlic Clove(s)
45 ml Soy Sauce
30 ml Brown Sugar
What you need Pan, pot, bowls.
500 kcal
% daily value
% daily value
carbohydrate 62g
fat 21g
cholesterol 0mg
fiber 4g
protein 19g
saturated 2g
sodium 1603mg
sugar 19g
trans 0g