Chilled Vietnamese Tofu Salad

    1 hour 35 mins

    A tasty chilled salad that pleases the palate with different textures and flavours. Cool cucumber, crunchy peanuts with the creaminess of tofu in a sweet,spicy lime dressing. Yummy.

    2 people made this

    Serves: 6 

    • 1 package firm tofu, drained and cubed
    • 1 red capsicum, thinly sliced
    • 1 english cucumbers, peeled,halved and thinly sliced
    • 2 stalks spring onions, sliced
    • 1/2 bunch fresh coriander (cilantro), chopped
    • 70 g dry roasted peanuts, coarsely chopped
    • 1 tablespoon cooking oil
    • For the dressing
    • 60 ml low-sodium soy sauce
    • 75 ml lime juice
    • 120 ml Vietnamese sweet chilli sauce

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Prepare the dressing by mixing all ingredients into a bowl and adjust taste if needed. Place cubed tofu into a bowl and pour 1/4 of the dressing over it and marinade for 20 minutes. Set aside rest of the dressing.
    2. Heat a little oil in pan and saute garlic until fragrant. Gently add the marinated tofu and cook until tofu has browned and marinade evaporated. Remove from heat and chill in refrigerator for an hour.
    3. In a large bowl, toss the sliced cucumber, capsicum, spring onions, cilantro and some of the peanuts together with dressing. Gently fold in the chilled tofu. Sprinkle leftover peanuts on top and serve.

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    I LOVE the flavors  -  06 Jul 2012