Vietnamese rice noodle salad with tofu
Description
A simple dish to prepare. This salad is best served cold. Serve chilled.
Instructions
- 1
Step 1
1. To make the sauce, mix all the ingredients together. Set aside.
- 2
Step 2
2. Thinly slice the cucumber, bell pepper, and onion. Finely chop the carrot and mint leaves. Cut the tofu into eight equal rectangles, then slice them into long triangles. Arrange the tofu in a single layer on a large plate and pour 6 tablespoons of dressing over it. Also drizzle 2 teaspoons of soy sauce over the tofu. Marinate the tofu while you prepare the remaining ingredients.
- 3
Step 3
3. Cook the rice noodles according to the instructions—bring water to a boil, turn off the heat, and soak the noodles for about 8 minutes. Once cooked, drain the noodles in a colander and rinse under cold water for 1 minute, until completely cooled. Set aside.
- 4
Step 4
4. Add all the vegetables and mint leaves to the noodles. Mix with hands.
- 5
Step 5
5. Add the dressing and mix. Place in the refrigerator.
- 6
Step 6
6. To prepare gremolata, mix peanuts with chopped mint in a small bowl.
- 7
Step 7
7. Heat a cast-iron skillet or grill pan over medium heat. Lightly coat the pan with oil. Cook the tofu for 3 to 4 minutes on each side. Add the remaining tofu marinade to the salad.
- 8
Step 8
8. Place the noodle and vegetable mixture on a plate, add several slices of tofu, and sprinkle with gremolata. Serve the salad with lime wedges and extra chili garlic sauce on the side.