Eggless Vegan Vietnamese Vermicelli Salad
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp neutral oil
For the dressing
- ⅓ cup fresh lime juice (from about 3 limes)
- 3 tbsp vegan fish sauce
- 2 tbsp sugar
- ¼ cup warm water
- 1 clove garlic, minced
- 1 red thai chili, thinly sliced
For the salad
- 8 oz rice vermicelli noodles
- 2 cups shredded romaine lettuce
- 1 medium carrot, julienned or grated
- 1 medium cucumber, halved lengthwise and thinly sliced
- 1 cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh thai basil leaves
- 3 scallions, thinly sliced (green parts only)
For serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, pressing down with your hands or a heavy skillet for at least 20 minutes, until most surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
- 2
Toss the tofu cubes with the soy sauce in a bowl and let them sit for 5 minutes while you heat the oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 3–4 minutes, until golden on the second side. Transfer to a plate.
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