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    You are in: Home / Recipes / Vietnamese Rice Noodle Salad With Grilled Tofu Recipe
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    Vietnamese Rice Noodle Salad With Grilled Tofu

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mindelicious's Note:

    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.

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    Units: US | Metric


    • 78.07 ml warm water
    • 44.37 ml agave nectar (or liquid sweetner of your choice)
    • 44.37 ml chili-garlic sauce
    • 14.79 ml soy sauce
    • 59.14 ml fresh lime juice (about 2 depending on how juicey your limes are)
    • 1.23 ml salt


    Peanut-Mint Gremolata


    1. 1
      Put water onto boil for the noodles.
    2. 2
      Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
    3. 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. 4
      Your water should be boiling so add the noodles and cook accordingly to the package directions.
    5. 5
      While the noodles are cooking prep all the veggies if that still needs to be done.
    6. 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. 7
      Combine the gremolata ingredients in a small bowl, set aside.
    8. 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. 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.

    Ratings & Reviews:

    • on March 06, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vietnamese Rice Noodle Salad With Grilled Tofu

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.3
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 457.2 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 2.9 g
    Sugars 2.7 g
    Protein 9.0 g

    The following items or measurements are not included:

    agave nectar

    chili-garlic sauce

    mixed greens

    limes, zest of

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