Description
A fresh and filling tofu spring roll salad with crispy tofu, rice noodles, crunchy vegetables, and a creamy peanut dressing. Perfect for a light lunch or easy vegan dinner.
Ingredients
Scale
- 300 g firm tofu
- 100 g vermicelli rice noodles
- 1 red bell pepper
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cucumber
- 3 green onions
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 tablespoons tamari
- Olive oil
- 3 tablespoons tamari for dressing
- 3 garlic cloves
- 1 1/2 inch fresh ginger
- Juice of 1 lime
- 3 tablespoons sesame oil
- 1 1/2 tablespoons sambal chili paste
- 6 tablespoons peanut butter
- 3 tablespoons warm water
Instructions
- Cook vermicelli noodles according to package instructions, rinse with cold water, and set aside.
- Press tofu to remove excess moisture, then cut into cubes.
- Heat olive oil in a pan over medium heat and cook tofu until golden and crispy on all sides.
- Add tamari to the tofu and cook briefly until coated and caramelized.
- Whisk together all dressing ingredients until smooth.
- In a large bowl, combine noodles, vegetables, and dressing.
- Top with crispy tofu and serve immediately.
Notes
- Press tofu well to achieve a crispy texture.
- Store components separately for best freshness.
- Adjust spice level by adding more or less chili paste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Saute
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12
- Sodium: 980
- Fat: 38
- Saturated Fat: 6
- Unsaturated Fat: 30
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 9
- Protein: 22
- Cholesterol: 0