Vietnamese Noodle Salad With Tofu

Vietnamese Noodle Salad With Tofu

Vietnamese Noodle Salad With Tofu

45 minutes

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Details
  • Serving Size:   2
  • Dairy-Free:   True
  • Weight Watchers:   25 Points
Cuisine
  • Vietnamese
  • Asian
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
Comments
Ingredients
  • 200 grams (1 cup) Broccoli florets
  • 50 grams (1/4 cup) Cane sugar
  • 1 Carrot
  • 1/4 Cucumber
  • 3 tablespoons Fish sauce
  • 2 Garlic gloves
  • 4 centimeters (1.5 inches) Ginger
  • 1 Large handfull mixed herbs (coriander, mint, thai basil)
  • 3 Large Iceberg leaves
  • 1 Lime (juice)
  • 50 grams (1/3 cup) Peanuts
  • 1/2 Red pepper
  • 1 Red chili
  • 100 grams Rice noodles
  • 5 tablespoons Rice vinegar
  • 3 tablespoons Sesame oil
  • 4 tablespoons Soya
  • 1 Spring onion
  • 200 grams (7 ounces) Tofu
  • 1 deciliter ( - 1/2 cup) Water
Instructions

The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.The marinade: Finely chop chili, ginger, and garlic.

Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice.The salad

Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts.Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.

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