Vietnamese Tofu Salad
Crisp, vibrant, and full of bold flavors, this Vietnamese Tofu Salad is a refreshing twist on your salad routine! Featuring golden, crispy tofu cubes coated in cornstarch and pan-fried to perfection, this dish pairs exciting textures with a medley of fresh greens, carrots, cucumber, and fragrant herbs like mint, cilantro, and Thai basil. The zesty dressing—a harmonious blend of lime juice, fish sauce or soy sauce, rice vinegar, honey (or maple syrup), and a touch of garlic and chili—brings a bright, tangy kick to every bite. Topped with crunch from optional chopped peanuts, this easy-to-make salad is perfect as a light lunch or a satisfying dinner. Plus, it's naturally gluten-free and easily adaptable for vegans. Ready in just 40 minutes, this is your ultimate go-to recipe for an effortless yet restaurant-quality Vietnamese-inspired meal!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil)
- 200 grams mixed salad greens
- 1 medium carrot
- 1 medium cucumber
- 10 grams fresh mint leaves
- 10 grams fresh cilantro
- 5 grams fresh Thai basil (optional)
- 30 grams unsalted peanuts (optional, for garnish)
- 3 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for vegan option)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 clove garlic, minced
- 1 small red chili, finely sliced (optional)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 15 minutes.
Cut the tofu into bite-sized cubes. Toss the cubes in cornstarch until evenly coated.
Heat the cooking oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 10-12 minutes. Remove from the skillet and set aside.
Peel the carrot and cut it into thin matchsticks. Slice the cucumber into thin rounds or semicircles. Set aside.
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), rice vinegar, honey (or maple syrup), minced garlic, and sliced chili (if using) to make the dressing.
In a large salad bowl, combine the salad greens, carrot, cucumber, fresh mint leaves, cilantro, and Thai basil (if using).
Top the salad with the crispy tofu pieces.
Pour the dressing over the salad and toss gently to combine.
Garnish with chopped peanuts if desired and serve immediately.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 15.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1220 mg | 26% | |
*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.
