Refreshing Vietnamese Tofu Salad with Crunchy Peanuts
This Refreshing Vietnamese Tofu Salad is a vibrant and healthy dish bursting with flavors and textures. Perfect for a light lunch or as a side dish, this salad combines marinated firm tofu, crisp vegetables, and roasted peanuts, all brought together with a zesty dressing. With its blend of fresh herbs and citrus notes, this salad is not only nourishing but also a feast for the eyes. Ideal for sharing, this recipe is a delightful addition to any meal, offering a taste of Vietnam right in your kitchen.
N/A
Servings
58
Calories
14
Ingredients
Ingredients
Firm tofu
250 g (Drained and sliced)
Cucumber
1 (Chopped into thin strips (approx. 2 inches in length))
Red pepper
1 (Chopped into thin strips (approx. 2 inches in length))
Mange-tout peas
80 g (Finely sliced on a diagonal)
Spring onions
3-4 (Finely sliced on a diagonal)
Bean sprouts
150 g (Washed and drained)
Dry roasted peanuts
50 g (Crushed)
Olive oil
1 tablespoon (For frying)
Fresh coriander leaves
1 bunch (For garnish)
Limes
2 (Juiced)
Lemon
1 (Juiced)
Red chilies
2 small (Finely chopped)
Soy sauce
5 tablespoons (For dressing)
Brown sugar
2 tablespoons (For dressing)
Instructions
1
In a small bowl, combine the juice of 2 limes, juice of 1 lemon, chopped red chilies, soy sauce, and brown sugar to create a tangy dressing. Whisk until the sugar dissolves and set aside.
2
Drain the tofu using kitchen paper, then slice the block into 4 steaks. Carefully cut each steak horizontally to make thinner slices.
3
Place the tofu slices in a shallow dish and pour a quarter of the dressing over them. Allow the tofu to marinate for approximately 20 minutes.
4
In a non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Gently add the marinated tofu slices and fry until they are golden brown and crispy around the edges, about 3-4 minutes per side.
5
Remove the tofu from the pan and let it cool on a wire rack. Once cooled, slice the tofu into 1/4-inch strips.
6
In a large mixing bowl, combine the chopped cucumber, red pepper, finely sliced mange tout, chopped spring onions, washed bean sprouts, crushed roasted peanuts, and fresh coriander leaves.
7
Add the sliced tofu to the bowl and drizzle the remaining dressing over the top. Gently toss until all the ingredients are well coated.
8
Serve immediately, garnished with extra coriander or peanuts if desired.
Nutrition Information
2.5 g
Fat
5 g
Carbs
3.33 g
Protein
1 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Refreshing Vietnamese Tofu Salad?
It is a vibrant, healthy dish featuring marinated firm tofu, crisp vegetables like cucumber and red pepper, and roasted peanuts in a zesty citrus dressing.
What type of tofu is best for this recipe?
Firm tofu is recommended because it holds its shape during slicing, marinating, and frying.
How do I prepare the tofu for frying?
Drain the tofu with kitchen paper, slice it into steaks, cut those horizontally into thinner slices, and marinate for 20 minutes before frying.
How long should the tofu marinate?
The tofu should be left to marinate in a portion of the dressing for approximately 20 minutes.
What ingredients are in the salad dressing?
The dressing is made from lime juice, lemon juice, chopped red chilies, soy sauce, and brown sugar.
Is this Vietnamese Tofu Salad vegan?
Yes, the recipe uses plant-based ingredients like tofu, vegetables, and soy sauce, making it suitable for a vegan diet.
Can I make this salad ahead of time?
You can prepare the dressing and chop the vegetables in advance, but it is best to assemble and toss the salad just before serving to maintain crispness.
How many calories are in one serving?
Each serving contains approximately 58 calories.
What vegetables are used in this salad?
The salad includes cucumber, red pepper, mange-tout peas, spring onions, and bean sprouts.
How do I get the tofu crispy?
Fry the marinated tofu slices in a non-stick pan with olive oil for 3-4 minutes per side until golden brown and crispy around the edges.
Can I substitute the peanuts?
Yes, if you have a peanut allergy, you can substitute them with roasted cashews, sunflower seeds, or toasted sesame seeds.
Is this recipe gluten-free?
The recipe as written contains soy sauce which usually has gluten. To make it gluten-free, use tamari or coconut aminos instead.
How should I cut the cucumber and red pepper?
Both the cucumber and red pepper should be chopped into thin strips approximately 2 inches in length.
What is mange-tout?
Mange-tout are snow peas; they should be finely sliced on a diagonal for this recipe.
Is the salad spicy?
The recipe calls for 2 small red chilies, which provide a moderate kick. You can adjust the amount to suit your spice preference.
Can I use silken tofu instead?
Silken tofu is not recommended as it is too soft to fry and will fall apart in the salad.
What are the nutritional values for fat and protein?
Each serving has approximately 2.5g of fat and 3.33g of protein.
Should the bean sprouts be cooked?
No, the bean sprouts are washed, drained, and added raw to provide a fresh, crunchy texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the vegetables may lose some crunch over time.
What oil should I use for frying?
The recipe suggests using 1 tablespoon of olive oil, but any neutral vegetable oil will work.
How much fiber is in the recipe?
There is approximately 1 gram of fiber per serving.
What is the carbohydrate content?
Each serving contains approximately 5 grams of carbohydrates.
Can I add noodles to this salad?
Yes, adding cooked rice vermicelli noodles is a common variation that turns this salad into a more substantial meal.
What herbs are used in the salad?
Fresh coriander leaves are used both inside the salad and as a garnish.
Can I bake the tofu instead of frying?
Yes, you can bake the marinated tofu at 200C (400F) until golden brown if you prefer not to fry it.
How many spring onions are needed?
The recipe calls for 3 to 4 spring onions, finely sliced on a diagonal.
Can I use bottled lime juice?
Freshly squeezed lime juice is preferred for the best flavor, but bottled juice can be used in a pinch.
What if I don't have brown sugar?
You can substitute brown sugar with coconut sugar, palm sugar, or even a small amount of maple syrup.
How many grams of tofu are required?
The recipe requires 250 grams of firm tofu.
Is this a main dish or a side dish?
It is versatile and can be served as a light lunch or as a refreshing side dish to a larger meal.