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.
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.
2
servings30
minutes40
minutes631
kcal1
hour10
minutesIngredients
6 cups water
1/2 package rice vermicelli noodle
2 tablespoons vegetable oil
2 pieces extra firmed tofu, drain and pats dried with paper towel
2 large carrot, peeled, shredded and squeezes liquid out
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup chopped mint leaves or mix herbs
2 tablespoons roasted rice powder
2 cups chopped lettuce
Directions
- 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.
Recipe Video
Notes
- 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.
Nutrition Facts
- Serving Size: 2g
- Calories: 631kcal
- Fat: 17g
- Saturated Fat: 3g
- Sodium: 724mg
- Carbohydrates: 91g
- Fiber: 8g
- Sugar: 5g
- Protein: 30g
