Vietnamese Tofu Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Vietnamese tofu salad is one of my favorite quick weeknight dinners because it comes together in under an hour and costs just a few dollars to make. The beauty of this dish lies in its simplicity: fresh vegetables, tender noodles, and crispy pan fried tofu all tossed in a tangy lime dressing that tastes authentically vibrant. Tofu is packed with plant based protein, making it incredibly satisfying while still keeping the meal light and nutritious. Every bite delivers the perfect balance of fresh herbs, crunchy textures, and those addictive Southeast Asian flavors that make you feel like you're eating at your favorite restaurant, except you're doing it at home with ingredients you probably already have.
Ella x
Ingredients
- 400tofu
- 200rice noodles
- 473 mlcucumber
- 237 mlcarrots
- 237 mlred bell pepper
- 237 mlred onion
- 1fresh mint leaves
- 1fresh basil leaves
- 2 tablespoonslime juice(freshly squeezed)
- 1 tablespoonfish sauce
- 1 tablespoonsoy sauce
- 1 teaspoonsugar
- 1 teaspoonchili sauce
- 2 tablespoonsvegetable oil
Detail level
Instructions
- 1
Press and drain the tofu. Cut into small cubes and set aside.
Tip: Use a paper towel to remove excess moisture
- 2
Cook the rice noodles according to package instructions.
Tip: Al dente is best
- 3
Grate the carrots and red bell pepper using a box grater.
Tip: Be careful not to grate your fingers
- 4
Slice the red onion into thin rings.
Tip: Use a sharp knife to avoid tears
- 5
In a blender or food processor, combine lime juice, fish sauce, soy sauce, sugar, and chili sauce.
Tip: Blend until smooth
- 6
In a large bowl, combine the tofu, noodles, cucumber, carrots, red bell pepper, and red onion.
Tip: Toss to combine
- 7
Pour the dressing over the salad and toss to coat.
Tip: Add fresh mint and basil leaves on top
- 8
Serve immediately and enjoy!
Tip: Garnish with additional mint and basil if desired
Recipe Variations
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