Vietnamese Rice Noodle Salad With Grilled Tofu

Recipe by Mindelicious
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 13
  • 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) package thin 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
Advertisement

DIRECTIONS

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