This bright and tasty Vietnamese noodle salad is a refreshing summer dish, and with the tofu, easily serves as a main course. Salads (known as bún) are popular in Vietnamese cooking, a cuisine characterized by fresh herbs and vegetables and a variety of contrasting flavors and textures.
Fish sauce and sugar are two things commonly found in Vietnamese recipes. In this vegan version of a bún, fish sauce is replaced by a combination of soy sauce and agave nectar, which adds lower-glycemic sweetness.
I used shirataki, a type of Japanese noodle in this preparation. But you may also use a comparable amount of rice or bean thread noodles, which cook quickly and would be more authentic in a Vietnamese noodle salad.
Vietnamese Noodle Salad Recipe
- 1 14 oz package extra-firm tofu, drained and pressed, cubed
- 1 T olive oil
- 2 T soy sauce
- ¼ t garlic powder
- ¼ t crushed red pepper flakes
- ½ t agave nectar
- 2 T rice vinegar
- ¼ c lime juice
- 1 T soy sauce
- 2 T canola oil
- 1 T sesame oil
- 1 t agave nectar
- ¼ c scallions
- 1 t jalapeno, seeded and minced
- 1 t garlic, minced
- 16 oz shirataki noodles, parboiled and drained according to package instructions
- 1 c cucumber, julienned
- 1 c carrot, julienned
- ¼ c mint or basil leaves, chopped
- ¼ c roasted unsalted peanuts, chopped
- 1 c mung bean sprouts (optional for garnish)
- Preheat oven to 425 degrees F.
- Place tofu cubes in a small roasting pan.
- In a small bowl, combine olive oil, soy sauce, garlic powder, red pepper flakes and agave nectar and stir to combine. Pour this mixture over the tofu cubes and toss until coated. Cook tofu 20-25 minutes, stirring once or twice during cooking to ensure even browning. Remove from the oven.
- While tofu is cooking, combine dressing ingredients in a small bowl and stir to combine. Set aside.
- In a large bowl, toss noodles, cucumber, carrot and tofu. Add dressing and combine well. Gently fold in mint leaves and top with peanuts and mung bean sprouts.