Lime Herb & Crispy Tofu Noodle Salad
Lime Herb & Crispy Tofu Noodle Salad
Ingredients
For the Salad
- 400 g extra-firm tofu
- 1 tablespoon oil
- 200 g frozen and peeled edamame, cooked and peeled works too, just skip the boiling
- 80 g rice vermicelli noodles
- 1 carrot, julienned
- 1 cucumber, sliced
- 1/4 red cabbage, finely sliced
- 20 g fresh mint
- 20 g fresh coriander
- 30 g roasted peanuts
- as needed salt
- small pinch MSG, if using
For the Dressing
- 1 clove garlic, grated
- to taste fresh red chilli, thinly sliced or chopped
- 20 g sugar
- 2 teaspoons sesame oil
- 2 limes, juiced
- 30 ml plant based fish sauce, alternatively light soy sauce or regular fish sauce for non-veggie
Instructions
- 1
Drain the 400g extra-firm tofu well to remove excess moisture. Cut the tofu into triangles, squares, or tear into chunks. Season the tofu with salt and a small pinch of MSG, if using.
⏱️ 5 min - 2
Heat 1 tablespoon oil in a large frying pan over a medium heat. Cook the tofu for 6-7 minutes on each side until golden, crispy, and firm. Set aside.
⏱️ 14 min
- 3
If not using pre-cooked edamame, boil the 200g edamame in well-salted water for 1-2 minutes until tender. Drain and refresh under cold water. Set aside.
⏱️ 3 min
- 4
Cook the 80g rice vermicelli according to the packet instructions. Drain and rinse under cold water to prevent sticking. Shake dry and set aside.
⏱️ 5 min
- 5
In a large bowl, whisk together the juice from 2 limes, 30ml plant based fish sauce (or alternative), 20g sugar, 2 teaspoons sesame oil, 1 grated clove garlic, and fresh red chilli (to taste, thinly sliced or chopped). Taste and adjust to your preference. Set aside to mellow the garlic and chilli.
⏱️ 5 min
- 6
Add the 1 julienned carrot, 1 sliced cucumber, 1/4 finely sliced red cabbage, cooked noodles, cooked edamame, and 30g roasted peanuts to the large bowl with the dressing. Add the 20g fresh mint and 20g fresh coriander only when ready to serve to keep them fresh. Mix all the ingredients in the bowl thoroughly.
⏱️ 5 min
- 7
Divide the noodle salad among bowls. Place the crispy tofu on top of the salad. Drizzle over any dressing remaining in the bowl.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lime Herb & Crispy Tofu Noodle Salad
For the Salad
- 400 g extra-firm tofu
- 1 tablespoon oil
- 200 g frozen and peeled edamame, cooked and peeled works too, just skip the boiling
- 80 g rice vermicelli noodles
- 1 carrot, julienned
- 1 cucumber, sliced
- 1/4 red cabbage, finely sliced
- 20 g fresh mint
- 20 g fresh coriander
- 30 g roasted peanuts
- as needed salt
- small pinch MSG, if using
For the Dressing
- 1 clove garlic, grated
- to taste fresh red chilli, thinly sliced or chopped
- 20 g sugar
- 2 teaspoons sesame oil
- 2 limes, juiced
- 30 ml plant based fish sauce, alternatively light soy sauce or regular fish sauce for non-veggie
Instructions
- 1
Drain the 400g extra-firm tofu well to remove excess moisture. Cut the tofu into triangles, squares, or tear into chunks. Season the tofu with salt and a small pinch of MSG, if using.
⏱️ 5 min - 2
Heat 1 tablespoon oil in a large frying pan over a medium heat. Cook the tofu for 6-7 minutes on each side until golden, crispy, and firm. Set aside.
⏱️ 14 min - 3
If not using pre-cooked edamame, boil the 200g edamame in well-salted water for 1-2 minutes until tender. Drain and refresh under cold water. Set aside.
⏱️ 3 min - 4
Cook the 80g rice vermicelli according to the packet instructions. Drain and rinse under cold water to prevent sticking. Shake dry and set aside.
⏱️ 5 min - 5
In a large bowl, whisk together the juice from 2 limes, 30ml plant based fish sauce (or alternative), 20g sugar, 2 teaspoons sesame oil, 1 grated clove garlic, and fresh red chilli (to taste, thinly sliced or chopped). Taste and adjust to your preference. Set aside to mellow the garlic and chilli.
⏱️ 5 min - 6
Add the 1 julienned carrot, 1 sliced cucumber, 1/4 finely sliced red cabbage, cooked noodles, cooked edamame, and 30g roasted peanuts to the large bowl with the dressing. Add the 20g fresh mint and 20g fresh coriander only when ready to serve to keep them fresh. Mix all the ingredients in the bowl thoroughly.
⏱️ 5 min - 7
Divide the noodle salad among bowls. Place the crispy tofu on top of the salad. Drizzle over any dressing remaining in the bowl.
⏱️ 3 min