All recipes / Tofu Vietnamese Noodle Salad
Tofu Vietnamese Noodle Salad
This is a crowd-pleasing summer salad full of fresh, colorful veggies and drizzled with a seriously tasty peanut sauce. Best part? It’s 100% plant-based.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients
Tofu:
1 block firm tofu, cut into cubes
3 tablespoons soy sauce
1 tablespoon sesame oil
Salad:
3 carrots, thinly sliced
3 cucumbers, thinly sliced
1 head romaine
1 bundle basil
1 bundle cilantro
2 cups rice noodles
1/3 cup bean sprouts
1 avocado (optional)
Peanut Dressing:
1⁄4 cup peanut butter
1 tablespoon Califia Farms Unsweetened Almondmilk
Juice of 1 lime
1 tablespoon soy sauce/tamari
1 tablespoon sesame oil
1 tablespoon Sriracha
1 teaspoon ginger, finely minced
Directions
01
Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side.
02
Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes.
03
Make your peanut dressing by stirring peanut butter, Unsweetened Almondmilk, lime juice, soy sauce, sesame oil, sriracha, and ginger. Set aside.
04
Prep the salad veggies by slicing your carrots, cucumbers, romaine, basil, and cilantro.
05
Next, cook your rice noodles according to the package instructions.
06
Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing.
07
Mix well and enjoy!
