Vietnamese · Lunch, Dinner
Vietnamese noodle salad with tofu
Cold rice noodles with crisp tofu, herbs and vegetables in a tangy lime dressing.
- Calories
- 518 kcal
- Protein
- 28 g
- Carbs
- 66 g
- Fat
- 16 g
- Prep
- 15 min
- Cook
- 10 min
Per serving, for one person.
Contains: peanut, soy.
Ingredients
- 60 g Rice noodles
- 130 g Firm tofu
- ¾ carrot Carrots
- ¼ cucumber Cucumber
- 40 g Bean sprouts
- 5 g Mint
- 5 g Coriander
- ¼ lime Limes
- ¾ tbsp Tamari (gluten-free)
- 10 g Peanuts
Method
- Cook the rice noodles according to packet instructions, then drain and cool under cold water.
- Pan-fry the tofu cubes in a little oil for 5-6 minutes until golden on most sides.
- Toss the noodles with the carrot, cucumber, bean sprouts, mint and coriander.
- Whisk the lime juice with the tamari, pour over, top with the tofu and peanuts, and serve.
More Vietnamese recipes
- Banh mi trung (fried egg banh mi)476 kcal · 22 g protein
- Chao ga (Vietnamese chicken rice porridge)370 kcal · 25 g protein
- Xoi man (savoury sticky rice)493 kcal · 16 g protein
- Pho ga (Vietnamese chicken noodle soup)560 kcal · 34 g protein
- Pho bo (Vietnamese beef noodle soup)528 kcal · 34 g protein
- Bun cha (grilled pork with rice noodles)512 kcal · 37 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein