Vermicelli Tofu Salad With Peanut Sauce From Lara Lee

Vermicelli Tofu Salad With Peanut Sauce From Lara Lee

Vermicelli Tofu Salad With Peanut Sauce From Lara Lee


10 minutes

Details
  • Servings:   3
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • asian
Ingredients
  • For the instant peanut sauce:
  • 3/4 cup peanut butter (crunchy or creamy)
  • 3 tablespoons kecap manis (see tips above)
  • 1 garlic clove, peeled and crushed, or 1 teaspoon garlic paste
  • 2 teaspoons fresh ginger, peeled and grated or ginger paste (optional)
  • 1 to 2 tablespoons sambal oelek or sriracha, to taste
  • 2 teaspoons tamarind paste or the juice of ½ lime, plus more to taste
  • For the vermicelli tofu salad:
  • 4 ounces dried rice vermicelli noodles
  • 1/3 cup frozen edamame beans, shelled (soybeans)
  • 5 ounces smoked or marinated tofu, patted dry and cut into ¾-inch cubes
  • 2/3 cup bean sprouts (optional)
  • 1 avocado, skin removed, pitted, and cut into wedges
  • 1 (1 ½-inch) piece English cucumber, halved lengthways, seeded and sliced
  • Kecap manis, for drizzling (see tips above)
  • 2 tablespoons crispy fried onions (optional; store-bought are fine)
  • Lime wedges, to serve
  • 1/4 medium-heat red chile, sliced diagonally (optional; seed if you prefer less heat)
  • Shrimp chips or root vegetable chips, to serve
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