Warm Lemongrass Tofu Noodle Salad

Warm Lemongrass Tofu Noodle Salad

Warm Lemongrass Tofu Noodle Salad 77 People saved this recipe.

Fresh vegetables combined with warm tofu and vermicelli make this salad a good entrée option. Ingredients like frozen lemongrass and Thai sweet chilli sauce can be found in most Asian grocery stores.

Servings: 6

intermediate Starters Soyganic Extra Firm Tofu (350g)

  • 15 min prep
  • 20 min cook
  • 6 people

Ingredients

  • 1 pkg Soyganic Extra Firm Tofu (350g) cubed into 1 inch cubes
  • 15 mL (1 Tbsp) oil
  • 125 mL (1/2 cup) green onion, sliced (optional)
  • MARINADE INGREDIENTS
  • 30 mL (2 Tbsp) frozen lemongrass, thawed and chopped
  • 2 cloves garlic, crushed
  • 30 mL (2 Tbsp) fish sauce
  • 15 mL (1 Tbsp) dark soy sauce
  • 5 mL (1 tsp) sugar
  • SALAD INGREDIENTS
  • 170 g dried rice vermicelli noodles, cooked and drained
  • 1 medium carrot, julienned
  • 1 English cucumber, julienned
  • 250 mL (1 cup) cilantro, chopped (optional)
  • 250 mL (1 cup) mint leaf, chopped
  • DRESSING INGREDIENTS
  • 60 mL (1/4 cup) lime juice
  • 60 mL (1/4 cup) water
  • 60 mL (1/4 cup) Thai sweet chili sauce
  • 15 mL (1 Tbsp.) fish sauce
  • 1 garlic clove, crushed

Directions

  1. In a small bowl, mix all marinade ingredients together.
  2. Toss to coat tofu cubes with the marinade mixture.
  3. Over medium heat, heat oil in a non-stick frying pan. Brown the tofu cubes for 2 minutes on each side. Add green onions and brown for 3 minutes.
  4. In a medium bowl, toss salad ingredients together. Set aside.
  5. In another small bowl, mix dressing ingredients together. Pour over salad ingredients, tossing gently to coat salad.
  6. Place tofu cubes on top of noodle salad. Serve as is or chilled.

Calories: 71gFat: 2gSaturated Fat: 0gSodium: 297mgCarbohydrate: 10gFiber: 1gSugar: 3gProtein: 3gVitamin A: 35%Vitamin C: 13%Calcium: 5%Iron: 7%

As per one serving size (122g)