Vegan Thai Tofu and Noodle Salad
Ingredients
Spicy Asian Dressing
-
4
none
green onion whites, thinly sliced
-
2
cloves
garlic, minced
-
½
cup
soy sauce or tamari
-
½
cup
rice vinegar
-
2
tbsp
light brown sugar
-
1
tbsp
fresh lime juice
-
½
tsp
crushed red pepper flakes
Salad
-
1
15 oz package
extra firm tofu, drained and pressed
-
3½
oz
vermicelli rice noodles, cooked
-
1
tbsp
toasted sesame oil
-
2
carrots
sliced into ribbons
-
1
medium
English cucumber, halved and thinly sliced
-
¼
cup
fresh basil leaves, roughly chopped
-
none
none
bean sprouts, chopped peanuts, fresh mint leaves, and sliced green onions for garnish
Instructions
- Whisk together all dressing ingredients in a small bowl.
- Place tofu and half of the dressing in a resealable bag or bowl, toss to coat, and marinate for 30 minutes.
- Heat sesame oil in a large skillet over medium heat, add tofu, and cook for about 4 minutes until browned.
- Remove tofu from heat and set aside.
- Divide noodles, tofu, carrots, and basil into four bowls.
- Top with remaining ingredients and ladle dressing into bowls before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
253
Total fat
6g
Total carbohydrates
38g
Total protein
12g
Sodium
1759mg
Cholesterol
0mg
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