Vietnamese Tofu And Vermicelli Salad
Looking for a refreshing and flavorful dish that captures the essence of Vietnamese cuisine? Look no further than our delicious recipe for Vietnamese Tofu and Vermicelli Salad. This dish combines the lightness of vermicelli noodles with the heartiness of tofu, all brought together with a vibrant mix of fresh herbs and vegetables. Whether you're a fan of Vietnamese cuisine or simply looking to try something new, this salad is sure to be a hit at your next meal.
Ingredients
Instructions
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Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
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In a small bowl, combine the fish sauce, rice vinegar, sugar, garlic, and Thai chili. Stir until the sugar is dissolved to create the dressing. Adjust the sweetness or saltiness to your taste.
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In a large mixing bowl, gently toss together the cooked vermicelli noodles, tofu cubes, cucumber, carrot, red bell pepper, mint leaves, and cilantro leaves.
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Pour the dressing over the salad and toss everything together until well combined and coated with the dressing.
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Transfer the salad to a serving dish and sprinkle the chopped roasted peanuts on top for added crunch.
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Serve the Vietnamese Tofu and Vermicelli Salad with lime wedges on the side for squeezing over the salad before enjoying.
Nutrition Facts
Serving size: 1 serving- Calories
- 320 kcal
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 5 g
- Sugars
- 8 g
- Protein
- 12 g
Give this recipe a try and transport your taste buds to the vibrant streets of Vietnam with every bite. Enjoy the light and refreshing flavors of this Vietnamese Tofu and Vermicelli Salad as a delightful addition to your menu rotation. Bon appétit!