Vermicelli Noodle Salad with Soy-Lime Tofu
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!
PRINT
Servings: 2
Ingredients
Soy-Lime Tofu
- 1 14oz block firm tofu
- 1 tbsp lime juice
- 1 tbsp soy sauce (use tamari for gluten-free)
- ½ tbsp maple syrup
- 1 garlic clove grated
- 1 tsp grated ginger
Salad
- 4 oz dry vermicelli rice noodles
- 1 carrot julienned
- 1 cucumber julienned
- ¼ cup cilantro chopped
- 1 green onion sliced
- 2 cups shredded lettuce
Peanut Dressing
- ¼ cup peanut butter
- 1 tbsp maple syrup add more if desired
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tsp grated ginger
- 2 tbsp lime juice
- 1 pinch red pepper flakes
Instructions
- Prepare the tofu. Slice tofu in half lengthwise, then cut into slabs or cubes, depending on your preference. Mix together remaining ingredients for the soy-lime marinade. Pour the marinade into a wide baking dish (large enough to fit the cut up tofu). Add a tbsp of water if there is not enough marinade to cover the bottom of the dish. Place tofu slabs in the marinade and let sit at least 10 minutes each side.
- Meanwhile, prepare the rest of the salad ingredients. 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.
- Mix together all dressing ingredients until well combined. Taste and add extra maple syrup if you want it sweeter, and add another pinch of red pepper flakes if you want it spicier.
- When tofu has marinated long enough, heat a 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.
- 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).