Recipe by Chelle
"A favorite around our office! Combines spicy and sweet red chile sauce with cool cucumber, tasty lime and garlicky pan fried tofu. Combine with cilantro and you have a delicious salad that goes with just about anything."
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1 (14 ounce) package
tofu, drained and cubed
cucumbers, peeled and thinly sliced
Vietnamese sweet chili sauce
chopped cilantro leaves
This is a great recipe. I used extra firm tofu and felt it held up well. I pressed it before cooking to eliminate the extra water. The salad went together quickly, the most time consuming part is getting the tofu ready. The taste is great - fresh, spicy, and sweet. I did add the peanuts last so that they would retain some crunch. Thanks!!
This salad was okay. Not the greatest, but I may make it again some time.
What I DID love was the first half of the recipe (ginger, garlic, peanuts and tofu) served hot over rice. I enjoyed that more than finishing the recipe and turning it into a cold salad. Try it! I give the "unfinished" recipe 5 stars!
This is awesome. I wish the tofu were a bit crunchier, but I do like the taste. I found a tip somewhere (I think from the Year of Crockpotting website actually) that recommends coating tofu in cornstarch, then frying and it makes it crispier. I'll try that next time. I really love sweet and spicy chile sauce, and it shines in this dish. I made one serving bc I only had one brick of tofu left (and bf won't eat it anyway) and made the tofu last night. I mixed everything together today for my lunch and I love it. I halved the dressing amounts and ended up adding a bit more chile sauce and lime juice in, but not the full amounts. I used dried cilantro (I don't do well with fresh herbs in the fridge and don't have an herb garden) so I used about 1/3 less than what the fresh would be. Thanks for the recipe!
I'm giving this 4 stars as an average score for the whole family. My husband and one son absolutely loved this one and proclaimed it a 5 star recipe. My other son and I would probably give it 3 stars, mainly because we felt the cilantro really overpowered the entire salad. I really liked the tofu cooked this way and would probably double that the next time around. Also I'd add the peanuts at the last minute so that they would still be crunchy. If you love the flavor of cilantro you would definitely love this salad!
This will be a 5 star recipe if you do the following... Add broccoli, radishes, and a sweet red pepper, and about 1/2 cup more sweet chili sauce to the cold salad mix. I also added about 1/4 cup the sweet chili sauce to the Tofu mixture. I made coconut rice with red curry paste and served the Tofu mixture warm on top of the rice and then finished with the cold salad. Yum! And my husband thought this was restaurant worthy!
This dish is delicious! I made some changes, though: I added green peppers and onions and instead of veggie oil (or EVOO) I used sesame oil. Literally, this has been my dinner the past three days, and I'm not tired of it. I'm only sad that I've finished it. Oh, and no peanuts, I'm not a fan of their taste!
I love this recipe (and so do a lot of my friends)! It's good the first day, but even better left over after everythings "marinated" for a day. I really like the tofu cooked like this. I am going to cook the tofu like this, add some veggies and turn it into a stir fry.
Absolutely awesome! I don't usually cook with tofu but this is excellent. All the flavors go well together. I've made this a few times now and one time I made this mixture for lettuce wraps with some sweet chili pepper sauce. The peanuts give it a great flavor!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Tofu Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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