Name: Tofu Salad with Rice Noodle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 6 cups of water; 1/2 package of rice vermicelli noodle; 2 tablespoons of vegetable oil; 2 pieces of extra firmed tofu, drain and pats dried with paper towel; 2 large carrot, peeled, shredded and squeezes liquid out; 1/2 teaspoon of salt; 1/2 teaspoon of sugar; 1 cup of chopped mint leaves or mix herbs; 2 tablespoons of roasted rice powder; 2 cups of chopped lettuce

Tofu Salad with Rice Noodle

Tofu Salad with Rice Noodle is a Vietnamese vegetarian delight that stands out as one of the chef’s favorite recipes. This dish brings together rice vermicelli noodles, shredded vegetables, fresh herbs, and sweet soy sauce to create a heavenly and delicious combination. For those eager to embark on a culinary adventure, let’s dive into the steps of preparing this delectable Tofu Salad with Rice Noodle.

To start, bring 6 cups of water to a boil in a large pot and cook the rice vermicelli noodles until tender. After boiling, rinse the noodles under cold water and set them aside to drain. Meanwhile, preheat a non-stick skillet and add oil to pan-fry extra firm tofu until both sides achieve a golden brown hue. Once done, transfer the fried tofu to a plate and allow it to cool.

Once the tofu is cool to the touch, thinly slice it and place it in a large bowl. Add shredded carrot, salt, sugar, and roasted rice powder to the bowl, mixing the ingredients thoroughly. Now, the Tofu Salad with Rice Noodle is ready to be assembled.

To serve, place some cooked rice vermicelli noodles in a plate or bowl, and add the prepared tofu, lettuce, mint leaves (or a mix of herbs), and peanuts. Before serving, generously pour sweet soy sauce or vegetarian fish sauce over the noodles, enhancing the dish with a delightful burst of flavors. This Vietnamese vegetarian masterpiece promises a symphony of textures and tastes, making it a perfect choice for those seeking a satisfying and wholesome meal. Enjoy the Tofu Salad with Rice Noodle as a refreshing and flavorful addition to your culinary repertoire.

Ingredients

6 cups of water
1/2 package of rice vermicelli noodle
2 tablespoons of vegetable oil
2 pieces of extra firmed tofu, drain and pats dried with paper towel
2 large carrot, peeled, shredded and squeezes liquid out
1/2 teaspoon of salt
1/2 teaspoon of sugar
1 cup of chopped mint leaves or mix herbs
2 tablespoons of roasted rice powder
2 cups of chopped lettuce

Directions to make Tofu Salad with Rice Noodle

Boil 6 cups water in large pot, add rice noodle in to boiling water, stirs and cook till noodle tender. Pour cooked noodle in a colander, rinse under cold water and set a side to drain.
Pre heat a non-stick skillet, when it hot add oil. Pan fry tofu till both sides golden brown. Put fried tofu in a plate and set a side to cool off.
When tofu cool to touch, slices it thinly and put it in a large bowl, add shredded carrot, salt, sugar and roasted rice powder, mix well.

TO SERVES

Put some cooked rice vermicelli noodle in a plate or bowl, add prepared tofu, lettuce, mints and peanut. Pour some sweet soy sauce or some vegetarian fish sauce over noodle before serve.

Related Recipe: Khmer Sugar Syrup