VIETNAMESE TOFU SALAD

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Vietnamese Tofu Salad image

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

1 (250 g) package firm tofu
1 cucumber, chopped into thin strips approx. 2 inch in length
1 red pepper, chopped into thin strips approx. 2 inch in length
80 g mange-touts peas, finely sliced on a diagonal
3 -4 spring onions, finely sliced on a diagonal
150 g bean sprouts, washed
50 g dry roasted peanuts, crushed
1 tablespoon olive oil
1 bunch fresh coriander leaves
2 limes, juice of
1 lemon, juice of
2 small red chilies, finely chopped
5 tablespoons soy sauce
2 tablespoons brown sugar

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

*** Explore more Vietnamese Tofu Salad Recipes »

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