This vermicelli noodle salad is the perfect cold, refreshing meal for a hot summer day. Ready in 30 minutes, perfect for meal prep, and 100% plant-based!
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: Main Course, Salad
Cuisine: Asian, Vegan
Servings: 2
Ingredients
Soy-Lime Tofu
114oz block firm tofu
1tbsplime juice
1tbspsoy sauce (use tamari for gluten-free)
½tbspmaple syrup
1garlic clovegrated
1tspgrated ginger
Salad
4ozdry vermicelli rice noodles
1carrotjulienned
1cucumberjulienned
¼cupcilantrochopped
1green onionsliced
2cupsshredded lettuce
Peanut Dressing
¼cuppeanut butter
1tbspmaple syrupadd more if desired
2tbspsoy sauce (use tamari for gluten-free)
1tspgrated ginger
2tbsplime juice
1pinchred pepper flakes
Instructions
Prepare the tofu. Slice tofu in half lengthwise, then cut into slabs or cubes, depending on your preference. Mix together remaining ingredients for the soy-lime marinade. Pour the marinade into a wide baking dish (large enough to fit the cut up tofu). Add a tbsp of water if there is not enough marinade to cover the bottom of the dish. Place tofu slabs in the marinade and let sit at least 10 minutes each side.
Meanwhile, prepare the rest of the salad ingredients. Soak vermicelli in just-boiled water until tender (or to your liking), about 5 minutes. Drain.
Mix together vermicelli, carrots, cucumber, cilantro, green onion, and lettuce and set aside.
Mix together all dressing ingredients until well combined. Taste and add extra maple syrup if you want it sweeter, and add another pinch of red pepper flakes if you want it spicier.
When tofu has marinated long enough, heat a non-stick pan over medium high heat. Place tofu on pan and cook until browned on the bottom. Flip, add any leftover marinade to the pan, and continue to cook until the marinade evaporates and the tofu is browned.
Mix dressing with salad ingredients and top with tofu. Sprinkle with sesame seeds if desired. Store leftovers covered in the fridge (with or without dressing is fine).