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Vietnamese Spring Roll Salad! Just like spring rolls with a fraction of the work. If you love vermicelli bowls at Vietnamese restaurants, you've gotta try this gluten-free and vegan version. | www.delishknowledge.com

Vietnamese Spring Roll Salad with Crispy Tofu

Description

Vietnamese Spring Roll Salad! Just like spring rolls with a fraction of the work. If you love vermicelli bowls at Vietnamese restaurants, you’ve gotta try this gluten-free and vegan version. 


Scale

Ingredients

Crispy Tofu:

  • 1 block extra firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (tamari for gluten-free version)
  • 1 tablespoon arrowroot powder/cornstarch

Peanut Dressing: 

  • 3 tablespoons peanut butter
  • 3 tablespoons hoisin sauce
  • 3 tablespoons lime juice
  • 2 teaspoons garlic chili sauce
  • 2 tablespoons hot water

Spring Roll Salad: 

  • 8 ounces vermicelli noodles (thin rice noodles)
  • 1 teaspoon toasted sesame oil
  • 1 cup matchstick carrots (or shredded carrots)
  • 2 cups thinly sliced romaine lettuce
  • 1 cup julienned cucumber
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup chopped basil leaves

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
  2. Toss tofu cubes with olive oil and soy sauce until coated. Then, toss with arrowroot powder and toss again to combine. Place in a single layer on a baking sheet and roast until crispy, turning once during baking, 25-30 minutes. 
  3. While the tofu is cooking, whisk together the ingredients for the peanut dressing and set aside. 
  4. Meanwhile, bring a pot of water to a boil and add the vermicelli noodles. Cook until just al dente according to package directions, then rinse well under cold water. Toss with sesame oil and set aside. 
  5. Right before serving, divide noodles, cucumbers, lettuce, carrots and herbs among 4 bowls. Divide tofu on top along with dressing. Serve immediately. 

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