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    You are in: Home / Recipes / Vietnamese Tofu Salad Recipe
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    Vietnamese Tofu Salad

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    • on October 08, 2006

      Wow, nice! BF and I together downed this entire dish in one day. I toned down the chilies for my BF's sake, otherwise no changes. I did not use silken tofu as I felt it would break apart during cooking and tossing. Instead I used extra-firm organic tofu which seems to hold together much better. I browned for about 2 1/2 minutes each side. Wasn't sure how much 1 bunch coriander leaves would be exactly (the corander bunches available where I live are pretty big), but I added about a quarter cup. When serving be sure to scoop up enough dressing from the bottom of the bowl, it was awesome! Will most certainly make this again! Thanks very much.

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    Nutritional Facts for Vietnamese Tofu Salad

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.5
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 1378.9 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 4.2 g
    Sugars 13.9 g
    Protein 14.3 g

    The following items or measurements are not included:

    mange-touts peas

    fresh coriander leaves


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