VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU
This looks a bit lengthy but its really not that complicated. This may be one of the greatest things I have ever cooked up. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She describes it perfectly: "Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with chili garlic sauce". Serve with extra lime wedges & more chili garlic sauce.
Provided by Mindelicious
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put water onto boil for the noodles.
- Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
- Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
- Your water should be boiling so add the noodles and cook accordingly to the package directions.
- While the noodles are cooking prep all the veggies if that still needs to be done.
- The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
- Combine the gremolata ingredients in a small bowl, set aside.
- Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
- Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.
Nutrition Facts : Calories 237.4, Fat 5.7, SaturatedFat 1, Sodium 457.3, Carbohydrate 39.2, Fiber 3, Sugar 2.8, Protein 9
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
VIETNAMESE TOFU SALAD
Make and share this Vietnamese Tofu Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
- Set aside.
- Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it's horizontal line leaving 4 "steaks".
- Place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
- Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
- Fry until brown and the edges are starting to crisp up.
- Remove from the pan and leave to cool.
- Once cooled slice into ¼ inch strips.
- In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
- Pour over the remaining dressing and gently toss to coat all ingredients.
- Serve.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 2.1, Sodium 1379, Carbohydrate 23.8, Fiber 4.2, Sugar 13.9, Protein 14.4
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
VIETNAMESE RICE NOODLE SALAD
Categories Salad Nut Pasta Side Quick & Easy Backyard BBQ Peanut Summer Noodle Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Soak noodles in hot water 10 minutes, then drain in a large sieve.
- Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
- Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.
More about "vietnamese rice noodle salad with grilled tofu recipes"
10 BEST VIETNAMESE RICE NOODLES WITH FISH SAUCE RECIPES - YUMMLY
VIETNAMESE RICE NOODLE SALAD - RECIPES
From more.ctv.ca
Cuisine VietnamesePublished 2020-06-22Category Lunch
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for five to six minutes or until tender. Rinse under cold water, drain, and add to a large bowl.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, lime juice, maple syrup and oil.
EASY VIETNAMESE NOODLE SALAD RECIPE - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
- for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
- In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
- for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
VIETNAMESE NOODLE SALAD - JOYOUS APRON
From joyousapron.com
- Cook rice noodles based on package instructions. When done, drain and set aside. If it will be set aside for a while, rinse noodles in cold water to prevent them from sticking together and overcooking.
- While noodles are cooking, prepare and chop the vegetables - lettuce, carrots, cilantro, mint leaves. Shred rotisserie chicken.
VIETNAMESE NOODLE SALAD - EIGHT FOREST LANE
From eightforestlane.com
- Prepare the tofu. Press tofu by placing two paper towels on a chopping board, followed by the tofu, then another two paper towels and placing a heavy based saucepan or skillet on top. Let the tofu press to remove excess moisture for 10-30 minutes.
- Preheat oven to 200°C and line a large tray with baking paper. Chop the tofu into squares and place in a bowl with the oil, soy sauce and cornflour and toss until the tofu is completely coated. Place the tofu on the tray and bake for 30 minutes, turning the tofu halfway through, until completely golden in colour.
- While the tofu is cooking, boil a large pot of water. Add vermicelli noodles and cook for 3-5 minutes. Drain and plunge noodles into cold water to stop the cooking. Keep noodles covered in water to prevent sticking and set aside until ready to serve.
VIETNAMESE RICE NOODLE SALAD - SLENDER KITCHEN
From slenderkitchen.com
- Cover the rice noodles in cold water and soak for 10-15 minutes until tender OR prepare according to package directions.
- Meanwhile prepare the vegetables and make the dressing by combining the lime juice, fish/soy sauce, brown sugar, rice vinegar, garlic, and chili pepper.
VIETNAMESE NOODLE SALAD WITH SEARED PORK CHOPS - THE WOKS
From thewoksoflife.com
- Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
- Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
- Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the nuoc cham sauce.
RICE NOODLE BUDDHA BOWL WITH VIETNAMESE DRESSING RECIPE • …
From steamykitchen.com
- Bring a pot of water to boil over high heat. Place vermicelli noodles in the boiling water an remove from heat. Let sit until softened, 4 to 5 minutes. Drain using a colander and rinse under cold water. Drain away excess water, tossing noodles with oil if they stick together.
- Puree lemongrass, shallot, garlic, fish sauce, and sugar in a food processor. Place in a medium bowl or resealable bag; add steak and toss to coat. Let marinate at least 30 minutes, up to a day.
VIETNAMESE VERMICELLI NOODLE SALAD WITH TOFU - OKONOMI …
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN - THE WOKS …
From thewoksoflife.com
- In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
VIETNAMESE NOODLE BOWLS - CHOOSING CHIA
From choosingchia.com
- Mix the marinade ingredients together in a shallow dish then add the tofu. Let sit and marinate for at least one hour or overnight
- Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, discard the lemongrass from the marinate and pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Discard the chunks of lemongrass
RICE NOODLE VEGGIE-TOFU SALAD RECIPE | MYRECIPES
From myrecipes.com
- Cut tofu in half lengthwise. Wrap each piece in a paper towel, place on plates and put a bowl on top of each to squeeze out water. Let stand for 20 minutes. Remove towels and cut tofu into 1-inch cubes.
- In a wide, shallow bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, ginger, garlic and chili sauce. Toss tofu in sauce and arrange in a single layer. Cover and chill for 15 minutes. Remove tofu, setting aside soy sauce mixture.
- Bring a pot of water just to a boil. Cook noodles until just softened, 6 to 8 minutes or as package label directs. Drain noodles, rinse under cold water and drain again.
VIETNAMESE COLD NOODLE SALAD WITH TOFU - LAZY CAT KITCHEN
From lazycatkitchen.com
- Start by draining the tofu for at least 2 hours. The best way to do that is to put it on an upside down breakfast bowl and put a tray/ large plate underneath to catch draining liquid. Wrap the tofu in a kitchen roll, place it on the top of the breakfast bowl and put something heavy on top of the tofu, like a tin of coconut milk. Every 30 mins or so, swap wet kitchen towel for a new one.
- In a mixing bowl, mix together dressing/marinade ingredients apart from sesame oil. I basically combined the two to save you time.
- Once you have drained your tofu, cut in into equal size cubes and place it in the marinade for another hour or so (the longer it marinates the better). Do not throw the marinade afterwards as it doubles up as a salad dressing. Once you transfer the tofu to a baking tray, mix in 1 tbsp of sesame oil to the marinade/dressing liquid.
VIETNAMESE NOODLE SALAD - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
- Cut white part of lemon grass stalks into small pieces and place into a food processor (or blender) and pulse. Add salt, sugar, shallot, and Chinese Five Star spice (available in larger grocery stores or Asian specialty stores) and continue to pulse into a thick “paste” like consistency. Place paste into a large bowl and add oil. Stir until fully combined. Cut tofu into long strips. Rub marinade paste on all sides of the tofu and let sit in bowl for 30 min.
- While tofu is marinating, cook vermicelli noodles according to package directions. Rinse and drain when fully cooked. Cut red pepper into thin strips. Cut cucumber in halves and then slice into bite size pieces (forming half moons). Cut carrot(s) into strips (or julienne slices) . Set aside.
- Heat grill pan or grill to medium. Cook marinated tofu until grill marks are visible and tofu is cooked through ( approx. 4-5 min. each side) . Let cool and slice into bite size pieces.
22 EASY VIETNAMESE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
- Vietnamese Soup with Stuffed Cabbage. With traditional Vietnamese rice dinners, the meal isn’t complete without a delicious soup side dish, which they refer to as “Canh.”
- Vietnamese Spring Rolls. One of our favorite Vietnamese appetizers is spring rolls. With its delicate rice paper translucent presentation, many people think this dish would be difficult to make.
- Pok Pok Wings. Pok Pok wings are irresistibly sticky, crispy, garlicky wings that you can’t get enough of. These chicken wings are marinated in a savory fish sauce and deep-fried until they are nice and crispy.
VIETNAMESE RICE NOODLE SALAD WITH HOISIN GLAZED TOFU
From connoisseurusveg.com
- Bring a medium pot of water to a boil. Remove it from heat, add the noodles and submerge them. Soak the noodles until tender, about 3 minutes (or refer to the package directions).
VIETNAMESE NOODLE SALAD WITH GRILLED TOFU - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 4 mins
13 BEST RICE NOODLE RECIPES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
VIETNAMESE RICE NOODLE SALAD WITH TOFU | HOMEGROWN FOODS
From eatgoodathome.com
VIETNAMESE RICE NOODLE SALAD – WITH FRIED TOFU | 30 SALADS
From 30salads.wordpress.com
VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU | GRILLED TOFU, RICE …
From pinterest.com
VIETNAMESE CITRUS AND NOODLE SALAD WITH FRESH HERBS AND FRIED …
From seriouseats.com
VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU | VEG BON VIVANT
From vegbonvivant.blog
VIETNAMESE NOODLE SALAD WITH TOFU
From spoonacular.com
VIETNAMESE BEEF AND RICE NOODLE SALAD RECIPE - BARBECUE AND …
From barbecuebible.com
VIETNAMESE RICE NOODLE SALAD BOWL RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
SAUCE FOR VIETNAMESE NOODLE BOWLS - THERESCIPES.INFO
From therecipes.info
NO COOK NOODLE SALAD WITH A TANGY DRESSING - THE FOODIE TAKES …
From thefoodietakesflight.com
VIETNAMESE TOFU AND NOODLE SALAD - READER'S DIGEST ASIA
From rdasia.com
VIETNAMESE RICE NOODLE SALAD WITH HOISIN GLAZED TOFU
From pinterest.ca
VIETNAMESE RICE NOODLE SALAD WITH HOISIN GLAZED TOFU | RICE …
From pinterest.ca
VIETNAMESE TOFU AND NOODLE SALAD
From gaganactivoils.com
VIETNAMESE RICE NOODLE SALAD - VEGETARIAN PASTA SALAD RECIPES
From worldrecipes.org
VIETNAMESE FOOD BUCKET LIST: 60 DISHES FROM VIETNAM TO EAT
From bucketlistjourney.net
VIETNAMESE RICE NOODLES WITH GRILLED PORK | THE SPLENDID TABLE
From splendidtable.org
TOFU SALAD WITH RICE NOODLE - CAMBODIARECIPE.COM
From cambodiarecipe.com
VIETNAMESE NOODLE SALAD WITH GRILLED TOFU | F.O.O.D.
From alisabagge.wordpress.com
COURTNEY'S VEGAN JOURNAL: VIETNAMESE RICE NOODLE SALAD WITH …
From courtneysveganjournal.blogspot.com
VIETNAMESE RICE NOODLE SALAD WITH GRILLED GINGER SESAME TOFU : …
From reddit.com
VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU RECIPE | EAT YOUR …
From eatyourbooks.com
CAM THUONG TRAN THI ON LINKEDIN: VIETNAMESE RICE NOODLE SALAD …
From linkedin.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #salads #beans #rice #vegetables #asian #vietnamese #dinner-party #vegan #vegetarian #stove-top #dietary #inexpensive #soy-tofu #pasta-rice-and-grains #green-yellow-beans #equipment
You'll also love