Ingredients for Vietnamese Rice Noodle Salad With Grilled Tofu
- Warm Water
- Agave Nectar
- Chili garlic sauce to taste
- 2 tbsp soy sauce (plus 1 tbsp for marinade)
- Fresh Lime Juice
- Salt
- Extra Firm Tofu
- 8 oz rice noodles
- Cucumber
- Red Onion
- String Beans
- Mixed Greens
- Mint Leaf
- Peanuts
- 1/2 cup fresh mint, chopped
- Lime, Zest Of
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How to Make Vietnamese Rice Noodle Salad With Grilled Tofu
- Bring a large pot of water to a boil for the noodles.
- **Prepare the Dressing:** In a small bowl, whisk together [insert dressing ingredients with measurements here, e.g., 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp chili garlic sauce, 1 tbsp sesame oil, 1 tbsp maple syrup]. Set aside.
- **Prepare the Tofu:** Slice the block of tofu (14oz) into 8 equal pieces widthwise. Then, slice each rectangle corner-to-corner to create long triangles.
- Arrange the tofu in a single layer on a large plate. Pour 6 tablespoons of the dressing over the tofu and add 1 tbsp soy sauce. Marinate while preparing other ingredients (at least 15 minutes).
- **Cook the Noodles:** Once the water boils, add [insert noodle weight here, e.g., 8 oz] rice noodles. Cook according to package directions.
- **Prep the Vegetables:** While the noodles cook, chop [insert vegetable ingredients with measurements and specifics here, e.g., 1 cucumber into half-moons, 1 cup shredded carrots, 1/2 cup chopped red bell pepper].
- **Cool the Noodles:** Drain the cooked noodles and rinse under cold water for about 1 minute to cool.
- **Combine Noodles and Veggies:** Add the chopped vegetables, [insert amount here, e.g., 1/2 cup] chopped fresh mint, and [insert amount here, e.g., 1/4 cup] chopped cilantro to the noodles. Toss gently to combine. Set aside.
- **Prepare the Gremolata (optional):** Combine [insert gremolata ingredients with measurements here, e.g., 2 tbsp chopped cilantro, 1 tbsp lime zest, 1 clove minced garlic] in a small bowl. Set aside.
- **Grill the Tofu:** Heat a cast-iron grill pan or skillet over medium-high heat. Lightly spray with nonstick cooking spray. Grill the marinated tofu for about 4 minutes per side, or until golden brown and crispy.
- **Add Marinade to Noodles:** Add the remaining tofu marinade to the noodle mixture.
- **Assemble the Salad:** Divide the noodles among 6 bowls. Top each bowl with 2-3 pieces of grilled tofu and sprinkle with the gremolata (if using).
- **Serve:** Serve immediately with extra lime wedges and chili garlic sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
5g
Carbs
13g
