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Tofu Spring Roll Salad

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A vibrant and colorful salad featuring silky rice vermicelli noodles, crisp vegetables, and sautéed tofu, all tied together with a refreshing lime dressing.

Ingredients

Scale
  • 8 oz firm tofu
  • 1 cup rice vermicelli noodles
  • 1 cup lettuce, shredded
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1/2 cup bell pepper, sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup peanuts, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Press the tofu: Start by pressing out excess moisture from the firm tofu, ensuring a better flavor. Cut the tofu into bite-sized cubes.
  2. Prepare the noodles: Boil water, adding the rice vermicelli noodles as per package instructions. Once tender, drain and allow them to cool.
  3. Sauté the tofu: Heat a drizzle of sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and sauté until golden brown on all sides, for about 5-7 minutes.
  4. Mix the vegetables: In a large mixing bowl, combine the shredded lettuce, julienned carrots, cucumber, sliced bell pepper, mint, and cilantro.
  5. Combine noodles and tofu: Add the cooled rice vermicelli noodles along with the sautéed tofu to the bowl of veggies.
  6. Make the dressing: In a separate bowl, whisk together soy sauce, sesame oil, lime juice, salt, and pepper until well combined.
  7. Toss and serve: Drizzle the dressing over the salad components and gently toss to coat everything evenly.
  8. Garnish: Finish off your salad with chopped peanuts sprinkled on top for that perfect crunch, and serve immediately.

Notes

Make-Ahead Tips: Prep all ingredients a day ahead, but keep the sauce separate. Cooking Alternatives: Use an air fryer or roast tofu in the oven for different textures.

Nutrition

Keywords: tofu salad, spring roll salad, vegan recipes, healthy salad, Asian flavors

Find it online: https://oliviatable.com/tofu-spring-roll-salad/