"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!"
Vermicelli Salad with Ginger Lime Tofu
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Recipe Intro From ellielikescooking
This cool and easy rice vermicelli noodle salad is topped with ginger lime tofu and a sweet peanut dressing. It’s a refreshing meal for a warm summer night!
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- Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Ginger Lime Tofu
ingredients
- 2 (14 ounce) blocks firm tofu, cubed
- 1 lime, juiced (2 tablespoons)
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
For the Salad
ingredients
- 8 ounces rice vermicelli
- 2 carrots, peeled and julienned
- 2 cucumbers, peeled and julienned
- 1/2 cup cilantro, chopped
- 2 scallions, sliced
- 4 cups shredded lettuce
- Sesame seeds, optional, for garnish
For the Peanut Dressing
ingredients
- 1/2 cup peanut butter
- 2 tablespoons maple syrup
- 1/4 cup tamari
- 2 teaspoons grated ginger
- 2 limes, juiced (about 1/4 cup)
- 1/4 teaspoon red pepper flakes, or to taste
Method
Step 1
Make the tofu: Mix together ingredients for the ginger lime marinade. Pour the marinade into a wide baking dish (large enough to fit the cut up tofu). Add a tablespoon of water if there is not enough marinade to cover the bottom of the dish. Place tofu in the marinade and let sit at least 10 minutes each side.
Step 2
Make the salad: 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.
Step 3
Make the dressing: Mix together all ingredients. Taste and adjust maple syrup and red pepper flakes to taste.
Step 4
Heat 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.
Step 5
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).