Spicy Tofu and Herb Rice Noodle Salad

Thin rice vermicelli noodles tossed with pan-crisped tofu, shredded carrots, fresh mint, and cilantro in a zesty lime-chili dressing.

• Prep: 12 min
• Cook: 8 min
• Total: 20 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Pescatarian
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• sauté
• quick
• healthy
• spicy
• fresh
• tangy
• savory

Ingredients

• 4 ounce rice vermicelli noodles (dry)
• 7 ounce extra-firm tofu (pressed, cut into 1/2-inch cubes)
• 1 tablespoon vegetable oil
• 1 cup carrots (shredded)
• 1 cup red cabbage (thinly sliced)
• 0.25 cup fresh cilantro (roughly chopped)
• 0.25 cup fresh mint (roughly chopped)
• 2 tablespoon lime juice (fresh)
• 1.5 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 1 clove garlic (finely minced)
• 2 tablespoon roasted peanuts (chopped)

Instructions

1. Place rice vermicelli noodles in a large heatproof bowl and cover with boiling water. Let soak for 4 minutes until tender, then drain and rinse thoroughly with cold water. Drain well and set aside.
2. Heat vegetable oil in a nonstick skillet over medium-high heat. Add cubed extra-firm tofu and cook for 6 to 8 minutes, turning occasionally until golden brown and crispy on all sides. Remove from heat and allow to cool.
3. In a small bowl, whisk together lime juice, soy sauce, brown sugar, sriracha, and minced garlic until the sugar dissolves.
4. In a large bowl, combine the chilled noodles, crisped tofu, shredded carrots, sliced red cabbage, fresh cilantro, and fresh mint.
5. Pour the dressing over the noodle salad and toss well. Divide between two bowls and top with chopped roasted peanuts.

Notes

Best eaten freshly assembled or dressed within a few hours for optimal noodle texture.

Nutrition (per serving)

• Calories: 410
• Protein: 16 g
• Carbohydrates: 58 g
• Fat: 14 g
• Fiber: 5 g
• Sodium: 720 mg
• Saturated Fat: 2 g
• Sugar: 10 g