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Vietnamese Noodle Salad With Tofu

 
One serving costs about $3.66 One serving costs about $3.66

$3.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,pescetarian,dairy free,pescatarian salad Indian,Vietnamese,Asian
spoonacular Score:82%

Spoonacular Score: 82%

 

The recipe Vietnamese Noodle Salad With Tofu could satisfy your Vietnamese craving in about 45 minutes. Watching your figure? This dairy free and pescatarian recipe has 801 calories, 25g of protein, and 38g of fat per serving. This recipe serves 2 and costs $3.99 per serving. Head to the store and pick up rice noodles, handfull herbs, carrot, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It works well as a main course. Not a lot of people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Try Vietnamese Tofu-noodle Lettuce Wraps, Vietnamese Noodle Salad, and Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese for similar recipes.

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The L'Ecole 41 Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

L'Ecole 41 Chenin Blanc

This fresh and vibrant Chenin Blanc shows abundant expressive aromatics of jasmine, passion fruit, and orange blossom with flavors of star fruit and apple on a balanced, crisp mineral finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup broccoli florets
broccoli florets
0.25 cups
0.25 cups cane sugar
cane sugar
1
1  carrot
carrot
0.25
0.25  cucumber
cucumber
3 Tbsps
3 Tbsps fish sauce
fish sauce
2
2  garlic
garlic
4
4  ginger
ginger
1
1  mixed herbs
mixed herbs
3
3  iceberg leaves
iceberg leaves
1
1  lime (juice)
lime (juice)
0.33 cups
0.33 cups peanuts
peanuts
0.5
0.5  red bell pepper
red bell pepper
1
1  red chili
red chili
3.53 oz
3.53 oz rice noodles
rice noodles
5 Tbsps
5 Tbsps rice vinegar
rice vinegar
3 Tbsps
3 Tbsps sesame oil
sesame oil
4 Tbsps
4 Tbsps soya flour
soya flour
1
1  spring onion
spring onion
7 oz
7 oz tofu
tofu
0.5 cups
0.5 cups water
water
1 cup broccoli florets
1 cup
broccoli florets
0.25 cups cane sugar
0.25 cups
cane sugar
1  carrot
1
carrot
0.25  cucumber
0.25
cucumber
3 Tbsps fish sauce
3 Tbsps
fish sauce
2  garlic
2
garlic
4  ginger
4
ginger
1  mixed herbs
1
mixed herbs
3  iceberg leaves
3
iceberg leaves
1  lime (juice)
1
lime (juice)
0.33 cups peanuts
0.33 cups
peanuts
0.5  red bell pepper
0.5
red bell pepper
1  red chili
1
red chili
3.53 oz rice noodles
3.53 oz
rice noodles
5 Tbsps rice vinegar
5 Tbsps
rice vinegar
3 Tbsps sesame oil
3 Tbsps
sesame oil
4 Tbsps soya flour
4 Tbsps
soya flour
1  spring onion
1
spring onion
7 oz tofu
7 oz
tofu
0.5 cups water
0.5 cups
water

Equipment

bowl
bowl
frying pan
frying pan
pot
pot
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

  1. The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.
  2. The marinade: Finely chop chili, ginger, and garlic. Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice.
  3. The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts.
  4. Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.60
Ingredient
1 cup broccoli florets
¼ cups cane sugar
1 carrot
¼ cucumber
3 tablespoons fish sauce
2 garlic
4 ginger
1 mixed herbs
3 iceberg leaves
1 lime (juice)
⅓ cups peanuts
½ red bell pepper
1 red chili
100 grams rice noodles
5 tablespoons rice vinegar
3 tablespoons sesame oil
4 tablespoons soya flour
1 spring onion
7 ounces tofu
Price
$0.20
$0.07
$0.11
$0.18
$1.04
$0.13
$0.15
$0.02
$0.09
$0.25
$0.33
$0.30
$0.40
$1.00
$0.33
$1.01
$0.15
$0.08
$1.35
$7.19

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
837 Calories
26g Protein
41g Total Fat
94g Carbs
51% Health Score
Limit These
Calories
837
42%

Fat
41g
63%

  Saturated Fat
5g
37%

Carbohydrates
94g
32%

  Sugar
33g
37%

Cholesterol
0.0mg
0%

Sodium
2270mg
99%

Get Enough Of These
Protein
26g
53%

Vitamin C
121mg
147%

Vitamin A
6709IU
134%

Manganese
1mg
82%

Vitamin K
86µg
82%

Magnesium
196mg
49%

Folate
191µg
48%

Copper
0.84mg
42%

Fiber
9g
37%

Vitamin B6
0.68mg
34%

Potassium
1176mg
34%

Vitamin B3
6mg
33%

Phosphorus
325mg
33%

Iron
4mg
27%

Calcium
262mg
26%

Vitamin B1
0.38mg
25%

Vitamin B2
0.37mg
22%

Selenium
15µg
22%

Zinc
2mg
14%

Vitamin B5
1mg
14%

Vitamin E
1mg
13%

Vitamin B12
0.13µg
2%

covered percent of daily need

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