Vietnamese Noodle Salad w/ Grilled Tofu

vietnamese noodle salad

It’s hot outside and all I want to do is sit in front of a fan with a gigantic bowl of this Vietnamese Noodle Salad because it’s both light AND hearty. It’s the type of salad that’s best served cold. It gives you the most pleasant after taste and doesn’t put a lead weight in your stomach like most noodle salads. I bet it’s the perfect thing to eat if you’re planning on making out with someone later. Let me know how that goes!

vietnamese noodle salad

Thinly sliced cucumbers, crunchy red peppers, tangy lime juice mixed with spicy chili sauce and the hugest dose of mint? YES, PLEASE. Did I mention the grilled marinated tofu? I don’t think I did! It’s a known fact that grill marks are sexy and just look at those grill marks!  Get a bowl, sit in front of a fan, add a jar of fancy Iced tea and chow down. Your taste buds are begging to be awakened.

And we’re off!

Dressing ingredients. Do it. Oh!  Add another lime. I didn’t notice this until the next step.

dressing

Ahh two limes. Nice of you to join us. This dressing has no oil. I repeat NO OIL. Awesome!

mixed

Vermicelli. Don’t you love that word? These are bean threads. Rice noodles will do. Make sure they’re thin.

bean threads

Soak them in boiling hot water. 8 minutes or so.

soaking...

Rinse them with REALLY cold water. Drain. Set aside in a big bowl.

rinsing...

Chop some onions. Try not to cry. We’re onto the salad part.

please don't cry

Welcome to vegetable town!! Population: Mint, Cucumber, Red Pepper & Carrots.

CHOPPING

Vegetable town gets introduced to noodle & dressing town. A new town is made!

dressing

Hello, new town. I’ll call you Vietnamese Noodle Salad Town.

get in there

Hello Tofu…cut into 8 segments.

tofu

And make them into triangles.

triangles

Here they are marinating in some of the dressing.

marinating

They get grilled…told you grill marks were sexy!

grilling

While they’re grilling add the done ones to the plate with the marinade. Soak it up! Pour marinade on noodles.

a little soak

Chop up peanuts & mint. GREMOLATA!!! Not to be confused with a gremlin.

gremolata

Plate it up! Top with the gremolata…Make sure you have it close by at all times.

vietnamese noodle salad

You’ll like this. I’m sure.

Vietnamese Noodle Salad with Grilled Tofu

Serves 6

(recipe slightly adapted from Appetite for Reduction, by Isa Chandra Moskowitz)

Dressing:
  • 1/3 cup warm water
  • 3 tablespoons honey (or agave syrup)
  • 3 tablespoons chili garlic sauce (3 is quite spicy! Do 2 if you’re sensitive)
  • 1 tablespoon soy sauce
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 1/4 teaspoon salt
Salad:
  • 12 ounces extra-firm tofu
  • 2 teaspoons soy sauce
  • 1 (8-ounce) package of thin rice noodles (I used bean thread vermicelli)
  • 1 medium-size cucumber thinly-sliced half-moons
  • 1/2 cup red pepper, thinly sliced
  • 1 small red onion, sliced thinly
  • 1/3 cup shredded carrots
  • 1/4 cup thinly sliced mint leaves
Peanut-Mint Gremolata:
  • 1/4 cup peanuts
  • 3 tablespoons finely chopped mint

To make the dressing, mix all the ingredients together and stir vigorously.  Set aside.

Slice the tofu into eight equal pieces width wise, then slice those rectangles corner to corner to form long triangles.

Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices. Also drizzle the tofu with 2 teaspoons of soy sauce. Let marinate, flipping occasionally, while you prepare everything else.

Cook the rice noodles according to the package directions. Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes. Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled. Set aside to drain while you finish prepping everything.

Mix all of the vegetables and the mint leaves into the noodles. Just use your hands–it’s messy, but the best way I found to incorporate everything. Mix the dressing into the noodles and toss to coat. Refrigerate while you prepare everything else.

Combine the gremolata ingredients in a small bowl.

To grill the tofu, heat a cast-iron skillet or grill pan over medium heat. Spray pan/skillet with cooking spray or else the tofu will stick. Grill the tofu on each side for 3 to 4 minutes. Add the excess marinade to the noodles.

To serve, plate the noodles, add a few grilled tofu pieces to the side and sprinkle with the gremolata. Serve with lime wedges and extra chili garlic sauce on the side.

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26 Comments

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  • July 28, 2011

    I’m so glad you posted this. I’ve been dreaming of it since seeing it on your site. Must make!

    • July 28, 2011

      I thought of you the WHOLE time I was making it. Like…ooh I’m pretty sure Dana will like this!! YAY.

  • July 28, 2011

    I pretty much like anything with sriracha…awesome sauce, for reals.
    I’m loving that asian-y take on gremolata too! not asian gremlins though. that would be scary.

  • July 28, 2011

    I already have 99% of the ingredients for this at home. (Just need to get tofu. Or maybe salmon, since I’m not vegan and I’ve been craving grilled fish.) Dinner tonight = SOLVED.

  • LeahR
    July 28, 2011

    Yay for tofu recipes!

  • July 28, 2011

    I don’t know if I could try it with tofu, but the rest of this sounds like it would be worth a shot. Dunno about the man though. Tofu is a swear word to him.

  • Cara
    July 28, 2011

    You are so funny! “I’ll call you Vietnamese Noodle Salad Town.” HA! Love your blog, and love the delicious recipes you post. Thank you for inspiring me!

  • July 28, 2011

    YUMS to da TUMS.

  • July 28, 2011

    This sounds awesome. That grilled tofu rocks my world!

  • Keri
    July 29, 2011

    I plan on having a make out session this weekend with the guy I’m dating, so I definitely plan on making this dish prior for dinner. I’m sure this will make me feel much lighter than the pasta alfredo I had last weekend! HA! Aaaand much more delicious!!!

    • July 29, 2011

      Oh good!!! You are gonna love how MINTY it is. Enjoy your makeout!!!

  • July 29, 2011

    Oh boy this DOES look very very yummy!

  • Cyndi B
    July 29, 2011

    Super yummy!! Next time add Thai basil to your GREMOLATA to make it even more GREMOLICIOS!! ;o)

  • Darcee
    July 31, 2011

    Made this tonight for supper. Just finished the last bite on my plate, yummm!!!! Thanks for yet another awesome recipe!!

  • August 2, 2011

    GORGEOUS!! This looks amazing and pretty simple for how complicated it looks!

    • August 2, 2011

      Now that I’ve done it, I bet it will be a breeze next time! You should totally make it.

  • Wow, this salad is the perfect thing to make this week! I have, I think, every single item to make this sitting in my kitchen…minus mint and tofu. Easy enough to pick up! I’ve seen a million noodle salads, but this one looks amazing. Way to sell me on it! ;)

  • August 22, 2011

    I made this for dinner tonight! So good!

    • August 22, 2011

      Hoooray! It totes looks like something you’d be into! I still have to make that carrot dressing!

  • November 8, 2011

    I can’t wait to try this! I already have most of the ingredients, and it’s totally my cup of tea.

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