Vietnamese Rice Noodle Salad with Lemongrass Tofu
This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!
Servings: 2
Ingredients
Chili Lime Dressing
- 2 tbsp lime juice
- 2 tbsp vegan fish sauce
- 1 tbsp soy sauce
- 1 tsp sweetener
- 3 tsp sate sauce (link for the recipe above)
- 1 tsp sesame oil
Spicy Lemongrass Tofu
- 350 g extra firm tofu
- 1/4 cup corn starch
- 2 tbsp sate
- 1/2 tbsp soy sauce (to taste)
- 1 tsp rice wine vinegar
- 1/2 tsp sweetener
Noodle Salad
- 2 servings rice vermicelli noodles
- cucumber roll ups
- shredded carrots
- 2 tbsp dry roasted peanuts
- lime garnish
- chili garnish
- coriander garnish
Instructions
- Chop tofu into even squares and coat them in corn starch.
- Panfry them in some olive oil or bake/air fry until crispy.
- Pour sate sauce and soy sauce onto pan and add in your crispy fried tofu. Give them a good toss until evenly coated.
- Mix all the ingredients for your chili lime dressing and give them a good mix.
- Slice your cucumber down until you get long, thin strips. Then roll them up. Do the same for your carrots.
- Boil your noodles according to package instructions. Drain and rinse with cold water.
- It's time to assemble! Place your rice noodle in a bowl, followed by cucumber rollups and shredded carrot. Place 3-4 slices of lemongrass tofu.
- Garnish with lime, coriander, dry roasted peanuts and chili padi. When ready to eat, drizzle with chili lime dressing and serve!