07/15/2019Bowls and salads - Main courses

Thai vermicelli salad

Name: Thai vermicelli salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 100 g rice vermicelli; 3 carrots; 2 green onions; 3 branches fresh cilantro; 30 g cashew nuts; 250 g firm tofu; 4 tbsp soy sauce; 1 tbsp fresh ginger; 2 tbsp olive oil; 2 tbsp maple syrup; 1 lemon; 2 tbsp soy sauce; 75 mL olive oil

Low budget Lunchbox Picnic Gluten-free Oven-free Blender-free

For: 4 serv.Difficulty: EasyPreparation: 20 minCooking: 10 min

Well, after these barbecue recipes, it's time for salads ;) This one isn't the healthiest in the world with the peanut butter sauce and all, but who cares because it's sooo good!

Right now, we're totally into this ginger, peanut, cilantro flavor combo... with tofu, rice noodles, grated carrots... You can also add an avocado if you have one on hand. We try not to buy too many, but they're just so delicious!

Servings

Ingredients

Cups

-rice vermicelli 100 (g)
-carrots 3
-green onions 2
-fresh cilantro 3 (branches)
-cashew nuts 30 (g)

For the sautéed tofu

-firm tofu 250 (g)
-soy sauce 4 (tbsp)
-fresh ginger 1 (tbsp)
-olive oil 2 (tbsp)
-maple syrup 2 (tbsp)

For the sauce

-lemon 1
-soy sauce 2 (tbsp)
-olive oil 75 (mL)

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Steps

Cook the rice vermicelli. Drain and rinse them under cold water to cool them down.
Prepare the tofu: Peel and chop the ginger. Mix the soy sauce, maple syrup, and olive oil in a pan. Heat it up and add the ginger. Cut the tofu into cubes and cook them in the pan until all the liquid has evaporated and the tofu is grilled.
Remove the tofu from the pan. Crush the cashew nuts and toast them in the same pan.
Grate the carrots. Slice the green onions. Chop the cilantro.
Prepare the sauce: squeeze the lemon and mix the juice with all the ingredients.
In a salad bowl, mix the rice noodles, carrots, scallions, cilantro, cashew nuts, and sautéed tofu. Serve with the sauce!