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
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- 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.
- While the tofu is cooking, whisk together the ingredients for the peanut dressing and set aside.
- 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.
- 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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