Vietnamese Rice Noodle Salad With Grilled Tofu

"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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Ready In:
40mins
Ingredients:
17
Serves:
6
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ingredients

  • 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) 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
  • 12 lime, zest of
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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.

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Reviews

  1. 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.
     
  2. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since &lt;3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>
 
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