Vegan Rice Noodle Salad with Tofu and Lemongrass Dressing

Vegan Rice Noodle Salad with Tofu and Lemongrass Dressing

www.zuckerjagdwurst.com

This rice noodle salad is one of our favorite dishes from Vietnamese restaurants – here's our version with baked tofu. Grab the recipe right here!

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Pot
  • Colander
  • Skillet
  • Stove
  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Paper towel
  • Spatula
  • Spoon
  • Measuring spoon
  • Plate

Ingredients

  • 200 g (7 oz) thin rice noodles
  • 1 tbsp toasted sesame oil
  • 75 g (2.66 oz) arugula
  • 100 g (3.5 oz) iceberg lettuce
  • 20 g (0.75 oz) mint
  • 20 g (0.75 oz) cilantro
  • 1 carrot
  • 200 g (7 oz) baked tofu or
  • 200 g (7 oz) plain tofu
  • 2 tsp soy sauce
  • 2 tbsp sesame oil
  • 5 tbsp cornstarch
  • vegetable oil for frying
  • 2 stalks of lemongrass
  • 30 g (1 oz) ginger
  • 1 red chili pepper (optional)
  • 2 limes (juice)
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 1 1/2 tbsp agave syrup
  • 5 tbsp water
  • pepper
  • fried onions
  • toasted peanuts

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