Vietnamese tofu and noodle salad

    (1)
    1 hour 30 mins

    An exciting layered salad combining crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the flavour.


    1 person made this

    Ingredients
    Serves: 4 

    • 2, 250g packets firm tofu, drained
    • 300g bean sprouts
    • 200g Chinese mustard greens or pek chye, finely shredded
    • 15g roughly chopped fresh coriander
    • 15g roughly chopped fresh basil
    • 2 limes, juiced (use the zest for the marinade)
    • 2 teaspoons caster sugar
    • 200g snow peas
    • 250g medium rice noodles
    • 2 tablespoons olive oil
    • 100g unsalted peanuts, chopped
    • ½ long cucumber, halved lengthways and cut into sticks
    • MARINADE
    • 2 green chillies, deseeded and finely diced
    • 2 garlic cloves, thinly sliced
    • 6 spring onions, thinly sliced
    • 80 ml soya sauce
    • grated zest of 2 limes
    • 1 teaspoon sesame oil
    • 80 ml dry sherry

    Directions
    Prep:45min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Slice the blocks of tofu in half horizontally and lay flat in a non-metallic, heatproof dish. Mix together all the ingredients for the marinade and sprinkle evenly over the tofu. Turn the slices so that both sides are coated, then cover and leave to marinate for at least 30 minutes.
    2. Meanwhile, combine the bean sprouts, shredded greens, coriander and basil in a large, deep serving dish. Sprinkle with the lime juice and half the sugar. Add the snow peas to a saucepan of boiling water. Bring back to the boil and cook for just 1 minute, then remove with a slotted spoon, drain in a colander and refresh under cold running water. Scatter over the bean sprout mixture.
    3. Add the noodles to the pan of water. Bring back to the boil, then remove the pan from the heat, cover with a lid and leave to stand for 4 minutes or until the noodles have softened. Drain in a colander and rinse under cold running water, then tip them back into the pan.
    4. Preheat a grill to hot. Drain the marinade from the tofu onto the noodles, toss and set aside. Leave the tofu lying flat in the dish.
    5. Sprinkle half the oil over the tofu, then grill for 4–6 minutes until beginning to brown and form a skin on the surface. Use a large spatula to turn the pieces of tofu over. Sprinkle with the remaining sugar and oil and grill for a further 4 minutes. Sprinkle the nuts over the tofu and grill for a final 2 minutes or until the nuts are browned.
    6. Tip the noodles on top of the bean sprout mixture to make a separate layer. Slice the tofu into 2 cm-thick fingers and arrange on top of the salad with the cucumber sticks and toasted nuts. Serve immediately while the tofu is warm.

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    Reviews in English (1)

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    Did this a bit differently, but LOVED these flavours. Followed the marinade except for the sherry, which I didn't have, so I added the lime juice into the marinade. I made this a bit different cos I wanted it quicker. I browned the tofu on its own in some EVOO first, then added the marinade with a splash of agave (lower GI) instead of sugar. I then added the corriander and basil then a sliced red capscium, stir fried it all for a minute or so, and finally added the bok choy, which I wilted down. I used my food processor to chop the raw peanuts, and then threw them into my wok at the end. I didn't do any of the grilling steps. I don't like eating much rice/pasta so I served this on a bed of cauliflower rice (basically cauliflower that's been finally chopped in a food processor to resemble rice - don't over process - when it looks like rice, it's done). Very nice meal indeed. I will make this again cos I love the flavours.  -  12 Feb 2012  (Review from Allrecipes AU | NZ)

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