Vietnamese Rice Noodle Salad with Grilled Tofu
Vibrant, fresh, and bursting with flavor, this Vietnamese Rice Noodle Salad with Grilled Tofu is a perfect blend of textures and tastes, making it an ideal dish for a light yet satisfying meal. Featuring tender rice vermicelli noodles, crisp julienned vegetables, and fragrant herbs like mint and cilantro, this salad delivers a refreshing crunch in every bite. The star of the dish, golden-brown grilled tofu, is marinated in a savory-sweet mixture of soy sauce, sesame oil, and garlic, adding a rich layer of umami. Finished with a tangy homemade lime-chili dressing and a sprinkle of chopped peanuts, this recipe is not only a feast for the palate but also incredibly easy to prepare in just 30 minutes. Customizable for vegan diets, this salad is a nutritious, flavor-packed option that’s perfect for lunch, dinner, or entertaining guests.
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 400 g Firm tofu
- 3 tbsp Soy sauce (for marinade)
- 1 tbsp Sesame oil (for marinade)
- 1 tbsp Honey or maple syrup (for marinade)
- 2 cloves Garlic, minced (for marinade)
- 2 tbsp Lime juice
- 2 tbsp Fish sauce (or soy sauce for vegan version)
- 2 tbsp Rice vinegar
- 2 tbsp Brown sugar
- 1 unit Red chili, seeded and finely chopped
- 1 large Carrot, julienned
- 1 large Cucumber, julienned
- 100 g Bean sprouts
- 20 g Fresh mint leaves
- 20 g Fresh cilantro leaves
- 3 tbsp Chopped peanuts
- 2 tbsp Neutral oil for grilling tofu (e.g., vegetable oil)
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel, placing it between two plates, and putting a heavy object on top for 15-20 minutes.
While the tofu is pressing, cook the rice vermicelli noodles according to the package instructions. Rinse with cold water, drain, and set aside.
Prepare the tofu marinade by combining soy sauce, sesame oil, honey (or maple syrup), and minced garlic in a small bowl.
Cut the tofu into cubes or rectangular slices and toss in the marinade. Let it sit for at least 10 minutes.
In a small bowl, prepare the dressing by whisking together lime juice, fish sauce (or soy sauce), rice vinegar, brown sugar, and chopped red chili. Taste and adjust for balance of sweetness, saltiness, and tanginess.
Heat a grill pan or non-stick skillet over medium heat and add a bit of neutral oil. Grill the marinated tofu for 3-4 minutes on each side until golden brown and slightly crispy. Set aside to cool slightly.
In a large bowl, combine the cooked rice noodles, julienned carrot, julienned cucumber, bean sprouts, fresh mint, and fresh cilantro. Toss gently to mix.
Divide the noodle and vegetable mixture among serving bowls.
Top with the grilled tofu pieces.
Drizzle the prepared dressing over the salad and toss lightly to coat.
Sprinkle chopped peanuts on top for garnish. Serve immediately.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 15.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
