Vietnamese Tofu and Noodle Salad Recipe

The Vietnamese Tofu and Noodle Salad is a stimulating layered dish. It is a perfect blend of crisp vegetables savored with noodles, refreshing herbs and marinated grilled tofu. It is perfect idea to make the tofu (also known as bean curd) few hours prior to serving as proper marinating will definitely improve the overall flavor of the salad.

Preparation time: 25 minutes
Cook time: 25 minutes
Marinating period: 30 minutes
Serving size: 04
Utensils needed: serving dishes, serving platter, mixing bowl, stove, pot, sauce pan, cutting board, knife, four salad plates, four forks, spoon, non-metallic or heatproof dish, large and deep serving dish, and grill

Ingredients:

– 2 packets (about250g) firm tofu – completely drained
– 3 ½  cups (about 250g) bean sprouts
– 200g shredded Chinese mustard greens
– ¼  cup (15g) roughly chopped fresh coriander
– ½  cup (15g) roughly chopped fresh basil
– 2 limes – juiced (use the zest for the marinade)
– 2 teaspoons caster sugar
– 200g snow peas
– 250g medium rice noodles
– 2 tablespoons olive oil
– ¾  cup (about 100g) unsalted peanuts – chopped
– ½  telegraph cucumber – halved lengthways and cut into sticks

Marinade Ingredients:

– 2 green chilies – deseeded and finely diced
– 2 garlic cloves – thinly sliced
– 6 spring onions – thinly sliced
– 1/3 cup (80 ml) salt-reduced soy sauce
– Grated zest of 2 limes
– 1 teaspoon sesame oil
– 1/3 cup (about 80 ml) dry sherry

Instructions

  • 1

    Prepare the tofu

    Place the blocks of tofu on a cutting board and cut them into half horizontally. Now, lay the tofu slices flat in a non-metallic or heatproof dish. Set the dish aside until you mix the marinate ingredients.

  • 2

    Mix together all the marinate ingredients

    Take a bowl and add in the deseeded and finely diced chilies, thinly sliced garlic cloves and spring onions. Mix these marinade ingredients until slot into one another thoroughly.

  • 3

    Sprinkle the marinate mixture over tofu

    Evenly drizzle the marinate-mixture over the tofu slices on the salad dish. Turn the tofu slices in order to properly coat both of their sides. Enfold the salad dish with a plastic wrapping sheet and set it aside for approximately 30 minutes in order to marinate properly.

  • 4

    Combine the other ingredients

    Until the mixture is marinating, take a large and deep serving dish and place the bean sprouts in it. Top the sprouts with roughly chopped fresh coriander, freshly chopped basil, and the nicely shredded Chinese mustard greens. Add in the lime juice and half the sugar. Mix them until the sugar dissolve completely. Set the serving dish aside.

    Note: You can replace the Chinese mustard greens with Chinese leaves or pak choy.

  • 5

    Cook the snow peas

    Fill the sauce pan with cold water, place it on your stove and set the heat to medium range. Bring the water to boil, add in the snow peas and cook them for around one minute. Now, remove the snow peas with a slotted spoon and drain in a colander with fine holes. Refresh them under cold running water and sprinkle over the bean sprout mixture.

  • 6

    Cook the noodles

    Take another pan and add some water to it. Place it on stove and bring the water to boil. Add in the rice noodles once the water starts boiling. Cook the noodles for 2 to 3 minutes and remove pan from heat. Now, cover the pan by placing its lid at the top and set it aside for approximately 3 to 4 minutes or until the noodles are softened.

  • 7

    Drain the cooked noodles

    Take a colander and drain the cooked noodles carefully. Rinse them under cold running water and drain again. Now, tip the cooked noodles back into the pan.

  • 8

    Mix the tofu and the noodles

    Drain the marinated from the tofu right onto the noodles. Toss them for few seconds and set aside. Now, leave the tofu lying smooth in the serving dish.

  • 9

    Grill the tofu

    Grab a large non-sticking grill and place it on your medium heat until hot. In the meantime, drizzle half of the olive oil over the tofu on the serving dish. Now, place the tofu on the hot grill and bake them for 4 to 6 minutes or until light brown and formed a skin on the top surface. Turn the tofu pieces time to time, using a large flat wooden spatula.

  • 10

    Sprinkle the grilling tofu pieces with sugar and oil

    Sprinkle the grilling tofu pieces with the caster sugar and the remaining olive oil. Grill the tofu pieces for another 4 minutes.

  • 11

    Add in the nuts

    Sprinkle ¾ cups of the finely chopped unsalted peanuts over the tofu. Grill them for a final 2 minutes or until the nuts are browned thoroughly. Remove the pan from heat and set aside until cook to grip.

  • 12

    Tip the noodles on top of the bean sprout mixture

    At this time, pour the noodles on top of the previously mixed bean sprout mixture on the large serving dish, forming another layer.

  • 13

    Slice the tofu

    Take a sharp knife and slice the recently grilled warm tofu pieces into about 2cm-thick fingers.

  • 14

    Arrange the tofu fingers on the top of the salad

    Now, arrange the sliced tofu fingers on top of the salad in the serving dish. Top with the telegraph cucumber and toasted nuts.

  • 15

    Finally, Serve

    Your Vietnamese Tofu and Noodle Salad is all set. Serve it without delay. Do not forget to serve the salad with four medium salads plates or bowls along with four forks.

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