Vietnamese Bun (Noodles) Salad with Tofu
Vietnamese Bun (Noodles) Salad with Tofu Summer is the time for crisp, refreshing salads.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Skillet
- Stove
- Pot
- Colander
- Whisk
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 packet, extra firm tofu, cut in half and sliced into 1 inch thick squares
- 1 tablespoon grapeseed oil
- 1 packet vermicelli rice noodles
- 1 cucumber, peeled, seeded and cut into matchsticks
- 2 large carrots, peeled and roughly shredded
- 1 large handful of lettuce, shredded
- 1 small handful of fresh basil, roughly chopped
- 6-8 mint leaves, roughly chopped
- 1 small handful cilantro, roughly chopped
- 2 tablespoons soy sauce
- 1 teaspoon ginger powder
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 2 limes, juiced
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 4 garlic cloves, minced
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