Vietnamese Rice Noodle Salad with Grilled Tofu

Have I mentioned how much we are loving Appetite for Reduction by Isa Chandra Moskowitz?  Because we are.  Not only is everything readily available at your “regular” grocery store, but the recipes are quick and come together in a snap.

This recipe is no exception to our enjoyment.  Wow!  It’s so flavourful with so many layers of texture.  I can tell this will be a summertime staple for us, since it doesn’t require standing over a hot oven for very long.

Vietnamese Rice Noodle Salad with Grilled Tofu
by Isa Chandra Moskowitz

Serves 6
Active Time: 30 minutes  Total Time:  40 minutes
(Can be made gluten-free if using GF tamari in place of soy sauce)
1/3 cup warm water
3 tablespoons agave nectar (or maple syrup)
3 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/4 cup freshly squeezed lime juice (about 2 limes, depending how juicy your limes are)
1/4 tsp. salt, optional
12 ounces extra-firm tofu
2 teaspoons soy sauce 
1 (8-ounce) package of thin rice noodles (vermicelli)
1 medium-size cucumber thinly-sliced half-moons (1 heaping cup or 6 ounces)
4 ounces string beans, sliced into 1-inch pieces (about 1 cup) (We sautéed them for a bit until bright green)
1 small red onion, sliced thinly (We didn’t add this as I’m not a fan of raw onion!)
1 medium carrot, julienned (This is our addition)
2 cups mixed greens
1/4 cup thinly sliced mint leaves
Peanut-Mint Gremolata:
1/4 cup peanuts
3 tablespoons finely chopped mint
Zest of 1/2 lime

1.  To make the dressing, mix all its ingredients together and stir vigorously.  Set aside.
2.  Slice the tofu into eight equal pieces widthwise, then slice those rectangles corner to corner to form long triangles.
3.  Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices.  Also drizzle 2 teaspoons of soy sauce.  Let marinate, flipping occasionally, while you prepare everything else.
4.  Cook the rice noodles according to the package directions.  Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes.  Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled.  Set aside to drain while you finish prepping everything.
5.  Mix all of the vegetables and the mint leaves into the noodles. Just use your hands–it’s messy, but the best way I found to incorporate everything.  Mix the dressing into the noodles and toss to coat.  Refrigerate while you prepare everything else.
6.  Combine the gremolata indredients in a small bowl.
7.  Now grill the tofu.  Preheat a non-stick grill pan or a cast-iron grill pan or a non-stick skillet over medium high heat.   Do not spray a non-stick pan with oil–it will ruin it!  The tofu will not stick! If you only have a cast-iron pan you will have to spray it or the tofu might stick.  Grill the tofu on each side for 4 minutes, or until grill marks appear.  If using just a regular pan, cook it for 3 minutes on each side.   Add the excess marinade to the noodles.
To serve: Put the greens down first.  Scoop the noodles on top.  Wedge two or three tofu pieces on the side of each bowl.  Sprinkle with the gremolata and serve with lime wedges and extra chili garlic sauce.

– Crystal


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