Best 3 Vietnamese Tofu Salad Recipes

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**Title: A Culinary Journey to Vietnam: Discover the Vibrant Flavors of Vietnamese Tofu Salad**

In the realm of Vietnamese cuisine, a symphony of flavors harmoniously blends to create dishes that tantalize the taste buds and captivate the senses. Among these culinary masterpieces, Vietnamese tofu salad stands out as a vibrant and refreshing delicacy. This delectable salad showcases the perfect balance of textures and flavors, featuring succulent tofu, crisp vegetables, and a tangy dressing that awakens the palate.

Our collection of Vietnamese tofu salad recipes offers a delightful array of variations, each with its own unique twist on this classic dish. From the traditional rendition with its simple yet flavorful dressing to more contemporary interpretations that incorporate exotic ingredients and bold spices, these recipes are sure to satisfy any craving.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU



Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve

Steps:

  • To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
  • Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
  • In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams

VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU



Vietnamese Rice Noodle Salad With Grilled Tofu image

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

1/3 cup warm water
3 tablespoons agave nectar (or liquid sweetner of your choice)
3 tablespoons chili-garlic sauce
1 tablespoon soy sauce
1/4 cup fresh lime juice (about 2 depending on how juicey your limes are)
1/4 teaspoon salt
1 (12 ounce) package extra firm tofu
2 teaspoons soy sauce
1 (8 ounce) package thin rice noodles
1 medium cucumber, sliced in thin half moons
1 small red onion, thinly sliced
4 ounces string beans, sliced in 1 inch pieces
2 cups mixed greens
1/4 cup thinly sliced mint leaf
1/4 cup peanuts, chopped
3 tablespoons finely chopped mint
1/2 lime, zest of

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

VIETNAMESE TOFU SALAD



Vietnamese Tofu Salad image

A favorite around our office! Combines spicy and sweet red chile sauce with cool cucumber, tasty lime and garlicky pan fried tofu. Combine with cilantro and you have a delicious salad that goes with just about anything.

Provided by Chelle

Categories     Salad     Vegetable Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons chopped garlic
1 (14 ounce) package tofu, drained and cubed
½ cup peanuts
2 tablespoons soy sauce
2 large cucumbers, peeled and thinly sliced
½ cup Vietnamese sweet chili sauce
¼ cup lime juice
1 bunch chopped cilantro leaves

Steps:

  • Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
  • Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 18.4 g, Fat 11.7 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 635.7 mg, Sugar 9.3 g

Tips:

  • Use extra firm tofu. This type of tofu holds its shape better when cooked and won't crumble as easily.
  • Press the tofu before cooking. This helps to remove excess water and results in a firmer, more flavorful tofu.
  • Marinate the tofu. This is a great way to add flavor to the tofu and make it more tender.
  • Cook the tofu over medium heat. This helps to prevent the tofu from burning.
  • Don't overcrowd the pan. If you overcrowd the pan, the tofu will not cook evenly.
  • Serve the tofu salad immediately. This is when the tofu is at its best flavor and texture.

Conclusion:

Vietnamese tofu salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is made with fresh, flavorful ingredients and is packed with protein and nutrients. If you are looking for a new and exciting way to enjoy tofu, this salad is a great option. With its combination of textures and flavors, it is sure to please everyone at the table. This salad is also very versatile. You can add or remove ingredients to suit your own taste. For example, if you like spicy food, you could add some chili peppers. If you are vegan, you could use vegetable broth instead of chicken broth. And if you are short on time, you could use store-bought dressing instead of making your own.

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