Tofu Salad with Rice Noodle
This is one of my favorite Vietnamese vegetarian recipes. Rice vermicelli noodle with shredded vegetables, fresh herbs and sweet soy sauce is heavenly delicious. Let’s start to cook Tofu Salad with Rice Noodle.
|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.
- 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
Serving Size: 2
Calories Per Serving: 631
% Daily Value
Total Carbohydrate 91g 33%
Total Fat 17g 22%
Saturated Fat 3g 15%
Dietary Fiber 8g 29%
Protein 30g 60%
Sodium 724mg 31%
Sugars 5g 10%
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