If you’re looking for a refreshing and flavorful dish that’s perfect for warm weather, Vietnamese Bun Bo Chay Tofu Vermicelli Salad is sure to hit the spot. This vibrant salad brings together a medley of fresh ingredients, herbs, and aromatics to create a harmonious balance of textures and flavors. Whether you’re a fan of Vietnamese cuisine or simply looking to add more plant-based meals to your repertoire, this recipe is a delicious and satisfying option that’s ideal for a light lunch or dinner. Let’s dive into the details of creating this delectable dish.
**Vietnamese Bun Bo Chay Tofu Vermicelli Salad**
**Ingredients:**
– 8 oz rice vermicelli noodles
– 1 block firm tofu, cubed
– 1 cucumber, julienned
– 1 carrot, julienned
– 1 cup bean sprouts
– 1/4 cup crushed peanuts
– Fresh herbs (such as mint, basil, cilantro)
– Lime wedges for serving
**For the Dressing:**
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp agave syrup or honey
– 1 clove garlic, minced
– 1 red chili, finely chopped
– 1 tbsp sesame oil
– Salt and pepper to taste
**Instructions:**
1. **Prepare the Vermicelli Noodles:**
– Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. **Marinate the Tofu:**
– In a bowl, combine the cubed tofu with a tablespoon of soy sauce and let it marinate for about 15-20 minutes.
3. **Prepare the Vegetables:**
– Julienne the cucumber and carrot. Rinse the bean sprouts and set aside. Chop the fresh herbs and set them aside in a separate bowl.
4. **Make the Dressing:**
– In a small bowl, whisk together the soy sauce, rice vinegar, agave syrup, minced garlic, chopped red chili, sesame oil, salt, and pepper until well combined.
5. **Cook the Tofu:**
– In a non-stick pan over medium heat, add the marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Set aside.
6. **Assemble the Salad:**
– In serving bowls, divide the cooked vermicelli noodles. Top with the julienned cucumber, carrot, bean sprouts, cooked tofu, and crushed peanuts.
7. **Serve:**
– Drizzle the dressing over the salad and garnish with a generous amount of fresh herbs. Serve with lime wedges on the side for an extra zing of flavor. Toss everything together just before eating to ensure all the flavors are well combined.
Enjoy the delightful combination of crunchy vegetables, chewy noodles, crispy tofu, and fragrant herbs in this Vietnamese Bun Bo Chay Tofu Vermicelli Salad. It’s a light and satisfying meal that’s bursting with the vibrant colors and bold flavors of Vietnamese cuisine. Perfect for a casual lunch with friends or a solo dinner, this salad is a celebration of fresh ingredients and healthy eating. Add this recipe to your rotation for a taste of Vietnamese-inspired goodness that will leave you feeling nourished and content.
