This vibrant tofu vermicelli salad is a delightful mix of textures and flavors, perfect for a light and refreshing meal. The crispy baked tofu, fresh vegetables, and creamy peanut dressing come together beautifully, making it a satisfying dish. Serve it with lime wedges for an extra zing!
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Preheat the oven to 180°C. Mix soy sauce, sesame oil, and kecap manis and set aside.
Combine tofu and marinade and top with sesame seeds. Place in the oven for 25 minutes. Remove from oven and set aside.
Prepare vermicelli noodles as directed on the packet. Drain and set aside.
Place the salad ingredients, including the herbs and tofu, in a large serving bowl.
Combine the dressing ingredients and mix well.
Coat the salad in the dressing and toss to combine.
Garnish with crushed peanuts and sesame seeds. Serve with lime wedges.
Ensure the tofu is pat dried properly to achieve a crispy texture when baked.
You can substitute kecap manis with a mix of soy sauce and a bit of brown sugar if unavailable.
For extra crunch, add more crushed peanuts or toasted sesame seeds.
Can I use a different type of noodle?
Yes, you can substitute vermicelli noodles with rice noodles or soba noodles for a different texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for best results.
Can I make this salad vegan?
Yes, this salad is already vegan as long as you use vegan-friendly soy sauce and kecap manis.
What can I use instead of peanut butter for the dressing?
You can use almond butter or tahini as a substitute for peanut butter in the dressing.
Can I add protein to this salad?
The tofu already provides protein, but you can add grilled tempeh or chickpeas for extra protein.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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