Light and Fresh Summer Roll Salad
Ingredients
- 16 oz extra firm tofu (lightly pan-fried with 1 Tbsp sesame oil and 1 Tbsp soy sauce or use raw)
- 2 medium carrots, julienned and cut in half
- 1/2 large English cucumber (about 200 g), julienned and cut in half
- 1/4 package (65 g dry) vermicelli rice noodles
- 10 butter lettuce leaves (66 g), roughly chopped
- Optional: 2 Tbsp fresh jalapeño, thinly sliced
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
Dressing
- 1 green onion, thinly sliced
- 1 1/2 Tbsp maple syrup
- 2 Tbsp vegan fish sauce
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp toasted sesame oil
- 1 Tbsp sambal chili paste
- 1 Tbsp dark soy sauce
- 1/2 Tbsp black vinegar
- 1 Tbsp water
Preparation
Soak the vermicelli noodles in boiling water for 8 minutes. Rinse in cold water, drain, and set aside.
Press the tofu for 10-15 minutes, cut into thin slabs, and pan-fry in 1 tablespoon of toasted sesame oil and soy sauce until lightly browned on each side. Once cooled, cut into strips and set aside.
Make the dressing by combining all dressing ingredients and mixing well. Set aside.
Add the lettuce, cucumber, carrots, jalapeños (if using), mint, cilantro, and basil to a large bowl and lightly toss.
Cut the cooled vermicelli noodles once or twice with scissors and add them to the bowl of vegetables.
Add the cooled tofu and the dressing to the bowl, mix well, and serve.
Notes
This salad is inspired by summer rolls and offers a fresh, light taste with minimal effort.
