Vietnamese Noodle Salad Bowl
Ingredients
- ~ Vietnamese rice noodles 'bun', cooked based on package instructions
- ~ Crispy homemade veggie rolls (recipe few posts back)
- Toppings suggestions:
- ~ Thai basil, mints, cilantro
- ~ Fresh mung bean sprouts
- ~ Shredded carrots & cucumber
- ~ Dry roasted crushed peanuts, lime wedges, red chili
- Tofu ingredients:
- ~ 1 pack firm tofu, drain & cut into rectangles
- ~ oil
- Sauce
- Mix together 1 tablespoon stir fry sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- a pinch of five spice powder & white pepper
- 1 teaspoon dark soy sauce (optional) with 1/4 cup hot water
Preparation
Pan-fry tofu with a drizzle of oil until golden brown, set aside. Using the same pan, heat sauce & add the tofu back in. Coat the tofu with sauce until all incorporated.
Dressing: Use store-bought Vietnamese vegetarian fish sauce - Nước mắm chay OR homemade 'fish' sauce (recipe on highlights)
To serve: Place rice noodles in a bowl, top with above suggestions and drizzle dressing over along with a squeeze of lime juice. Enjoy