Crispy Tofu, Peanut and Vermicelli Salad
This is a delicious vegan salad packed full of vitamins and nutrients which is also kind to the waste line. A very tasty, guilt free meal that will impress vegans and non vegans alike. The tofu soaks up the dressing beautifully and it is relatively quick and easy to cook, perfect for a week night meal.
Prep Time: 30 minutes
Cooking Time: 30 Minutes
Serves: 4 people
Ingredients
For the Tofu
800g firm tofu, drained and cut into 2.5cm cubes (you can get away with 400g but you will have to ration the tofu)
2 fresh red chilli, finely chopped
2 garlic cloves, finely chopped
1 stick of lemongrass, finely chopped
2 tablespoons soy sauce
1 lime, only the juice
2 tablespoons peanut butter
1 tablespoon rapeseed oil
For the Dressing
1 tablespoon soy sauce
2 limes, only the juice
2 tablespoons runny honey
1 tablespoon sriracha sauce
For the salad
250g rice vermicelli noodles
½ a cucumber, julienned
1 carrot, julienned (cut into fine strips)
2 handfuls of peanuts
Small bunch of fresh mint, roughly chopped
Small bunch of fresh coriander, roughly chopped
Instructions
Start by pre heating the oven to 180 degrees Celsius
Combine the tofu ingredients (not the tofu) in a bowl and mix well with a whisk
Add the tofu and toss in the mixture
Place the tofu in a roasting tray and roast in the oven until starting to look a bit crispy, somewhere between 20 and 30 minutes, have a taste to see if it is cooked enough for you
While the tofu is roasting, combine the dressing ingredients in a bowl and set aside
Place the vermicelli noodles in a large bowl and add boiling water until they are covered, leave stand for about 5 minutes and then drain and rinse in cold water
When the tofu comes out of the oven let it chill for a while before constructing the salad
Dish up the tofu and salad ingredients into bowls, pour over the dressing and serve!
