Vietnamese Tofu Salad

Vietnamese Tofu Salad

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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Ingredients

1 h 40 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
  2. Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

Reviews

Read all reviews 24
  1. 35 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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 tha...

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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 tha...

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 i...

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...

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...

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 ...

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 day...

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 g...

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...

great on a hot day

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