VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU
This looks a bit lengthy but its really not that complicated. This may be one of the greatest things I have ever cooked up. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She describes it perfectly: "Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with chili garlic sauce". Serve with extra lime wedges & more chili garlic sauce.
Provided by Mindelicious
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put water onto boil for the noodles.
- Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
- Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
- Your water should be boiling so add the noodles and cook accordingly to the package directions.
- While the noodles are cooking prep all the veggies if that still needs to be done.
- The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
- Combine the gremolata ingredients in a small bowl, set aside.
- Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
- Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.
Nutrition Facts : Calories 237.4, Fat 5.7, SaturatedFat 1, Sodium 457.3, Carbohydrate 39.2, Fiber 3, Sugar 2.8, Protein 9
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Mohammad SALEEM
[email protected]This was a waste of time.
Malik AnSar
[email protected]Meh.
Jimmie Thomas
[email protected]Not my favorite salad.
Osama Ali
[email protected]This was a bit too spicy for me.
Fifi Galindo
[email protected]I'll definitely be making this again.
Duaa Shahzadi
[email protected]Great recipe!
Arif Sikder
[email protected]I would definitely make this salad again. It was easy to make and very delicious.
prite sharker
[email protected]This salad was a bit bland for my taste, but it was still a healthy and filling meal.
Hobi Khan
[email protected]I loved the crispy tofu in this salad. It added a great texture and flavor.
Douglas Welcome
[email protected]This salad was a great way to use up leftover grilled tofu. The flavors were well-balanced and the salad was very refreshing.
Rebecca Wanjiku
[email protected]This salad was a bit too spicy for me, but my husband loved it. He said the tofu was grilled perfectly and the flavors were amazing.
Aiden Hines
[email protected]I'm not a big fan of tofu, but I really enjoyed this salad. The tofu was grilled perfectly and the marinade was flavorful. The rice noodles and vegetables were also delicious.
Twee Sosa
[email protected]This salad was easy to make and packed with flavor. The tofu was a great source of protein and the vegetables were fresh and crunchy. I would definitely recommend this recipe to anyone looking for a healthy and delicious meal.
Prokash Sarkar
[email protected]I love the combination of flavors in this dish. The grilled tofu is savory and slightly smoky, while the rice noodles are light and refreshing. The vegetables add a nice crunch and the dressing is flavorful without being too heavy.
Soufyane Razzouk
[email protected]This Vietnamese rice noodle salad with grilled tofu was a hit with my family! The flavors were amazing and the tofu was cooked perfectly. I will definitely be making this again.