Vietnamese Rice Noodle Salad With Grilled Tofu

Total Time
Prep 10 mins
Cook 30 mins

This looks a bit lengthy but its really not that complicated. This may be one of the greatest things I have ever cooked up. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She describes it perfectly: "Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with chili garlic sauce". Serve with extra lime wedges & more chili garlic sauce.

Ingredients Nutrition

  • Dressing

  • 13 cup warm water
  • 3 tablespoons agave nectar (or liquid sweetner of your choice)
  • 3 tablespoons chili-garlic sauce
  • 1 tablespoon soy sauce
  • 14 cup fresh lime juice (about 2 depending on how juicey your limes are)
  • 14 teaspoon salt
  • Salad

  • 1 (12 ounce) package extra firm tofu
  • 2 teaspoons soy sauce
  • 1 (8 ounce) packagethin rice noodles
  • 1 medium cucumber, sliced in thin half moons
  • 1 small red onion, thinly sliced
  • 4 ounces string beans, sliced in 1 inch pieces
  • 2 cups mixed greens
  • 14 cup thinly sliced mint leaf
  • Peanut-Mint Gremolata

  • 14 cup peanuts, chopped
  • 3 tablespoons finely chopped mint
  • 12 lime, zest of


  1. Put water onto boil for the noodles.
  2. Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
  3. Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
  4. Your water should be boiling so add the noodles and cook accordingly to the package directions.
  5. While the noodles are cooking prep all the veggies if that still needs to be done.
  6. The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
  7. Combine the gremolata ingredients in a small bowl, set aside.
  8. Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
  9. Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.


Most Helpful

Five stars - even DH, who's very picky with tofu, loved this. I pan fried the tofu but otherwise followed the recipe exactly. Will make it again! Thanks for sharing :)<br/>Made for Healthy Choices Tag Game.

Mia in Germany March 06, 2014

Great dish! Much like you would get in a restaurant. I tweeked this a little. We only have silken tofu at home, so skipped the grilling and just added the liquids as the sauce. I used broth instead of water since I had some in the frig, and did not add any sweetener. I also used cooked carrots and broccoli instead of the raw vegetables (except the cucumbers - which really make this dish!). The peanuts were perfect with it too. Wonderful flavor! Served 3 as an entree.

Maito November 07, 2012

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