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Vermicelli Salad with Ginger Lime Tofu
Recipe Intro From ellielikescooking

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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! -@ellielikescooking

Recipe

Prep time 20mins
Cook time 10mins
Yield: Serves or Makes 4
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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).

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