Vietnamese Tofu Salad

READY IN: 50mins
Recipe by PinkCherryBlossom

Cooking time includes marinating time.

Top Review by Kumquat the Cats fr

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.

Ingredients Nutrition


  1. Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
  2. Set aside.
  3. Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it’s horizontal line leaving 4 “steaks”.
  4. Place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
  5. Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
  6. Fry until brown and the edges are starting to crisp up.
  7. Remove from the pan and leave to cool.
  8. Once cooled slice into ¼ inch strips.
  9. In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
  10. Pour over the remaining dressing and gently toss to coat all ingredients.
  11. Serve.

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