plantd logo

Mains

Vermicelli Noodle Salad with Tofu

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
This is feeding: 2 people
Author: Lisa Kitahara @okonomikitchen

Ingredients

Dressing

  • 3 tbsp Rice Vinegar
  • 1/4 cup Lime Juice
  • 1/4 cup Vegan Fish Sauce or light soy sauce
  • 2 tbsp Coconut Sugar
  • 2 cloves garlic minced
  • 1 Red Chili deseeded and sliced

Noodle Bowl

  • 1/2 package Vermicelli Rice Noodles about 200 g
  • 1 block Smoked Tofu
  • 1 large Carrot julienned
  • 8 Lettuce Leaves
  • 1/2 cup Cilantro
  • 1/2 cup Mint Leaves
  • 1/4 cup Roasted peanuts chopped
  • Lime Wedges to serve

Instructions

Dressing

  • Add all the ingredients into a small bowl and mix. Set aside.

Noodle Bowl

  • Soak the rice noodles in a large bowl of water for 15 minutes or until softened.
  • Cube the tofu into 1/2 inch pieces. 
  • Julienne the carrots and cucumbers. Shred the lettuce. Roughly chop the herbs. 
  • Over medium heat, add in the noodles with a bit of the soaking water to finish cooking. Drain and rinse with cold water. Transfer to a large mixing bowl. 
  • Add the vegetables, herbs, tofu, peanuts and dressing into the bowl with the vermicelli noodles. Toss until everything is evenly distributed. 
  • Serve warm. 

Plantd Disclaimer

Our website (and all content on our website) is to be regarded as opinion only, and is not meant to be a substitute for Professional advice.

We make no warranties, express or implied, as to the completeness, accuracy, or appropriateness for any purpose of any information or content contained on this website.

Should you be seeking advice, we recommend consulting a Professional service provider or health professional.

Reader Interactions