/ Recipe Vietnamese rice noodle salad with tofu

Recipe Vietnamese rice noodle salad with tofu

  • Warm water - 1/3 Glass (refueling)
  • Honey (or agave syrup) - 3 Art. Spoons (dressing)
  • Garlic sauce chili - 3 st. Spoons (dressing)
  • Soy sauce - 1 st. Spoon (dressing)
  • Freshly squeezed lime juice - 1/4 cup (2 limes) dressing)
  • Salt - 1/4 teaspoons (dressing)
  • Tofu - 360 Grams
  • Soy sauce - 2 teaspoons
  • Packing of thin rice noodles - 1 piece (240 g)
  • Average cucumber - 1 piece
  • Red bell pepper - 1/2 cup
  • Small red bulb - 1 piece
  • Carrots - 1/3 Cups
  • Mint leaves - 1/4 Cups
  • Peanuts - 1/4 Glass (gremolata)
  • Mint - 3 items. Spoons (gremolata)

1. To make the sauce, mix all the ingredients together. Set aside. 2. Finely chop the cucumber, bell pepper and onions. Grind the carrots and mint leaves. Tofu cut into eight equal rectangles, then cut them into long triangles. Put the tofu in one layer on a large dish and pour 6 tablespoons of filling. Also pour the tofu with 2 teaspoons of soy sauce. Marinate tofu while you cook the rest of the ingredients. 3. Prepare rice noodles in accordance with the instructions - boil water, turn off the fire and soak the noodles for about 8 minutes. After cooking, throw the noodles into a colander and rinse under cold water for 1 minute until it is completely cooled. Set aside. 4. Add all vegetables and mint leaves to the noodles. Shake hands. 5. Add refueling and mix. Put in the refrigerator. 6. To cook the gremolat, mix peanuts with chopped mint in a small bowl. 7. Preheat a cast-iron frying pan or grill pan over medium heat. Sprinkle the frying pan with oil. Fry the tofu on each side for 3 to 4 minutes. Add the remaining refueling to the tofu salad. 8. Put the noodles with vegetables on a plate, add a few slices of tofu and sprinkle with gremolata. Serve the salad with slices of lime and add garlic chili sauce.

Servings: 6

Pay attention to: