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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Bashiru Seidu
[email protected]I'm not a fan of rice noodles, but I loved this salad. The grilled tofu and vegetables were so flavorful.
Noor Eman
[email protected]This recipe was a bit too bland for my taste. I would add more spices next time.
Joy Op
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The dish was delicious!
Fox Family
[email protected]This recipe was a bit too spicy for my taste, but I can see how it would be delicious if you like spicy food.
Christopher Looney
[email protected]I'm so glad I found this recipe! It's now one of my go-to meals.
SantI Gurung
[email protected]This dish is perfect for a summer picnic or potluck. It's light and refreshing, and it travels well.
Nadim Proden
[email protected]I'm always looking for new ways to cook tofu, and this recipe didn't disappoint. The grilled tofu was so flavorful and juicy.
Mabonga Rickson
[email protected]This recipe is a great way to get your kids to eat their vegetables. The salad is so flavorful, they won't even notice they're eating healthy.
Arturo Villalon
[email protected]I love the combination of flavors in this dish. The grilled tofu is smoky and savory, and the salad is light and refreshing.
Anglina Jolie
[email protected]This recipe is a great weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
OSCAR PINEDA
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The grilled tofu was crispy on the outside and tender on the inside, and the salad was the perfect balance of flavors.
Sous Moore
[email protected]This dish was a great way to use up leftover tofu. The marinade gave the tofu a lovely flavor, and the salad was a great accompaniment.
Mr Zee
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Kashan Shoaib
[email protected]This recipe was a hit with my family! The grilled tofu was flavorful and the rice noodle salad was refreshing and light. We will definitely be making this again.