Vietnamese Tofu Salad Recipes

VIETNAMESE TOFU SALAD

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.

VEGETARIAN VIETNAMESE NOODLE BOWL (VEGAN)

Steps:

• Combine tofu and marinade ingredients and set aside for 20 minutes or so to let the flavours develop.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
• Soak the rice stick noodles in hot water for 6 to 8 minutes (see note 2). The noodles are ready when they are "al dente" - still firm to touch. Rinse the noodles under cold water.
• Cook the marinaded tofu over high heat on the stovetop, or it is also great done on a BBQ, until caramelised and slightly crispy on each side.
• To serve - toss together the noodles with the vegetables, place into bowls and top with tofu, then drizzle with sauce.

VIETNAMESE SPRING ROLLS WITH CRISPY TOFU

Steps:

• Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
• Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
• Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
• To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
• Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
• To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
• Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
• To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
• Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
• Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
• Leftovers store well individually wrapped in plastic wrap, though best when fresh.

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Steps:

• Select your favorite recipe.
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VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Steps:

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Steps:

• To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
• Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
• In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

VIETNAMESE VERMICELLI NOODLE SALAD WITH TOFU

Steps:

• Soak: the rice noodles in a large bowl of water for 15 minutes or until softened.
• Dressing: add all the ingredients into a small bowl and combine.
• Tofu: Cube the tofu into 1/2 inch pieces.
• Vegetables & Herbs: Julienne the carrots and cucumbers. Shred the lettuce. Roughly chop the herbs.
• Noodles: Over medium heat, add in the noodles with a bit of the soaking water to finish cooking. Drain and rinse with cold water. Transfer to a large mixing bowl.
• Assemble: Add the vegetables, herbs, tofu, peanuts and dressing into the bowl with the vermicelli noodles. Toss until everything is evenly distributed.

VIETNAMESE TOFU SALAD

Steps:

• Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
• Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.