Asian Tofu Noodle Salad

Vietnam in 10 Minutes

Quick, easy, simple and delicious. Four perfect words to sum up what you’re craving for a lunch or dinner option? This Asian Tofu Noodle Salad has you covered.

A few ingredient meal options often scares people. For me, they only mean two key things - no excessive shopping lists and ready in minutes. With the whole lot tossed in a bowl and coated in a home made soy and rice wine based dressing, this dish has all healthy components checked off that 2018 healthy living check list with little to no effort. 

The best part about this Asian pot of gold is the fact that serving it hot, warm or cold is not a concern - in fact the cooler the better for a more salad like taste. Light but also very satisfying, sounds like a meal for the win!

Asian Tofu Noodle Salad
Ingredients
400 grams of medium firm tofu, sliced
200 grams of dried vermicelli noodles 
1 large carrot, julienne sliced
1 large cucumber, julienne sliced 
Chilli flakes 
1 large shallot, Finley sliced
4 stalks of mint, washed and removed from stem
For Dressing
1 garlic glove, minced
1 tbsp of brown sugar
2 tbsp of rice wine vinegar
1 tbsp of sesame oil
2 tbsp of soy sauce
½ tsp of white ground pepper
2 tbsp of olive oil

Method
In a hot pan, place 1 tablespoon of oil followed by the sliced tofu. Cook for around 4-5 minutes or until golden and then flop, cooking for a further 3 minutes to golden the other side. Remove from the pan, placing in kitchen paper to remove excess oil. 

Cook vermicelli per instructions. Drain well and set aside. To make the dressing, simply measure all ingredients and place into a small jar. Shake well until all combined. 

In a large mixing bowl, place carrot, cucumber, vermicelli, shallot, half the mint, tofu and a pinch of chilli flakes. Pour ¾ of the dressing over and mix well. Serve in shallow bowls with extra mint and dressing to finish.