Rice Noodle Salad with Smoked Tofu and Herbs
If you have around 45 minutes to spend in the kitchen, Rice Noodle Salad with Smoked Tofu and Herbs might be a spectacular dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 363 calories. For $1.94 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Vegetarian Times. Head to the store and pick up low sodium soy sauce, tofu, purple cabbage, and a few other things to make it today. It works well as an affordable salad. 2120 people were impressed by this recipe. Overall, this recipe earns an awesome spoonacular score of 98%. If you like this recipe, you might also like recipes such as Rice-Noodle Salad with Chicken and Herbs, Rice Noodle Veggie-Tofu Salad, and Spicy Rice Noodle Salad with Cabbage and Tofu.
Servings: 4
Ingredients:
1 ½ cups shredded carrot
1 cup chopped cilantro
1 ½ cups julienned cucumbers
3 ½ Tbs. dark brown sugar
½ cup dry roasted peanuts, chopped
1 cup chopped fresh mint
3 cloves garlic, minced (1 Tbs.)
1 bird's eye chile, Thai chile, or small jalapeño chile, halved,seeded, and thinly sliced
½ cup lime juice
3 Tbs. low-sodium soy sauce
1 ½ cups thinly sliced purple cabbage
4 oz. dried rice noodles
1 8-oz. pkg. baked smoked tofu, cut into matchsticks
Equipment:
bowl
whisk
Cooking instruction summary:
1. Place noodles in large heat-proof bowl, and cover with boiling water; let stand 5 minutes. Drain, and rinse noodles under cold water, then drain again.2. Whisk together lime juice, brown sugar, soy sauce, garlic, and chile in bowl until sugar has dissolved.3. Divide noodles among serving plates. Toss together cabbage, carrot, cucumbers, tofu, mint, and cilantro in separate bowl, and place on top of noodles. Pour lime juice mixture over top. Serve sprinkled with peanuts.
Step by step:
1. Place noodles in large heat-proof bowl, and cover with boiling water; let stand 5 minutes.
2. Drain, and rinse noodles under cold water, then drain again.
3. Whisk together lime juice, brown sugar, soy sauce, garlic, and chile in bowl until sugar has dissolved.
4. Divide noodles among serving plates. Toss together cabbage, carrot, cucumbers, tofu, mint, and cilantro in separate bowl, and place on top of noodles.
5. Pour lime juice mixture over top.
6. Serve sprinkled with peanuts.
Nutrition Information:
covered percent of daily need
