Vietnamese Noodle Salad With Tofu
If you want to add more dairy free and pescatarian recipes to your recipe box, Vietnamese Noodle Salad With Tofu might be a recipe you should try. One serving contains 816 calories, 27g of protein, and 40g of fat. For $3.91 per serving, you get a main course that serves 2. This recipe from Foodista requires juice of lime, cane sugar, chili, and spring onion. This recipe is typical of Vietnamese cuisine. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%.
Instructions
- 1
The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.The marinade: Finely chop chili, ginger, and garlic.
Recipe from foodista.com
Comments
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Ingredients (20)
- •200 grams (1 cup) Broccoli florets
- •50 grams (1/4 cup) Cane sugar
- •1 Carrot
- •1/4 Cucumber
- •3 tablespoons Fish sauce
- •2 Garlic gloves
- •4 centimeters (1.5 inches) Ginger
- •1 Large handfull mixed herbs (coriander, mint, thai basil)
- •3 Large Iceberg leaves
- •1 Lime (juice)
- •50 grams (1/3 cup) Peanuts
- •1/2 Red pepper
- •1 Red chili
- •100 grams Rice noodles
- •5 tablespoons Rice vinegar
- •3 tablespoons Sesame oil
- •4 tablespoons Soya
- •1 Spring onion
- •200 grams (7 ounces) Tofu
- •1 deciliter ( - 1/2 cup) Water