Serves 6
30 min
Vietnamese Cabbage Salad with Tofu, Rice Vermicelli and Peanuts
Recipe GLPR5f9e0c039c2036
A vibrant Vietnamese-inspired salad combining crispy pan-fried tofu, tender rice vermicelli noodles, and shredded cabbage with fresh herbs, all tossed in a savory-sweet dressing of sesame oil, lime juice, ginger, and kecap manis. Topped with crushed peanuts and fresh herbs, this refreshing dish balances protein, vegetables, and aromatic flavors in every bite.
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Ingredients
300 g rice vermicelli noodles
600 g firm tofu, sliced into 5 mm pieces
2 tbsp vegetable oil
700 g white cabbage, shredded
300 g carrots, grated
½ tsp ground white pepper
½ cup fresh basil leaves
½ cup fresh Vietnamese mint leaves
½ cup fresh coriander leaves
½ cup crushed peanuts
sea salt
1 lime lime juice
2 tbsp sesame oil
2 tbsp brown sugar
1 tbsp rice wine vinegar
1 tbsp kecap manis
1 tbsp fresh ginger, grated
1 long red chilli, finely chopped
1 garlic clove, grated
lime wedges for serving
Directions
In a small bowl, whisk together the sesame oil, lime juice, brown sugar, rice wine vinegar, kecap manis, grated ginger, chopped chilli, and grated garlic with 1 tsp sea salt. Stir until the sugar dissolves. Taste the dressing and adjust the flavor balance with more salt, vinegar, sugar, or sesame oil as needed.
Pour hot water over the rice vermicelli noodles in a heat-safe bowl and let soak for about 5 minutes until softened. Drain well in a colander and set aside.
Heat the vegetable oil in a large frying pan over medium-high heat. Season the tofu slices generously with sea salt and white pepper on both sides. Arrange them in a single layer in the hot pan and cook for 2 minutes until the bottom is golden, then carefully flip and cook the other side for another 2 minutes until golden. Transfer to a cutting board to cool slightly, then cut into thin strips.
In a large mixing bowl, combine the shredded cabbage, grated carrots, cooked tofu strips, drained rice vermicelli, ground white pepper, basil leaves, Vietnamese mint leaves, and coriander leaves. Pour the prepared dressing over the salad and use your hands or tongs to gently toss all ingredients together until evenly coated and combined.
Transfer the salad to a serving platter and sprinkle the crushed peanuts over the top. Serve immediately with lime wedges on the side.
