Vietnamese cuisine is known for its fresh ingredients, bold flavours, and satisfying textures, and this Crispy Tofu Vietnamese Noodle Salad is no exception. With a combination of chewy rice noodles, crispy fried tofu, and a medley of crunchy vegetables, this dish offers a perfect balance of taste and texture. The addition of tinned corn brings a subtle sweetness, while fragrant herbs like mint and basil add a fresh, aromatic touch.
What sets this salad apart is its dynamic mix of garnishes—crispy fried noodles, crunchy peanuts, and golden fried shallots—all adding an irresistible crunch. A zesty dressing made with vinegar, lime juice, fish sauce, and chilli ties everything together, delivering a bright, tangy kick that enhances every bite. Whether you’re looking for a light meal or a refreshing side dish, this salad is packed with vibrant flavours and satisfying textures.
Perfect for warm days or whenever you’re craving something fresh yet hearty, this Vietnamese-inspired salad is quick to prepare and bursting with flavour. Serve it as a standalone dish or pair it with other Vietnamese favourites for a complete meal. With its mix of crispy, chewy, and crunchy elements, it’s a salad that’s as fun to eat as it is delicious!
Ingredients
For the Salad:
- 200 gram rice noodles (cooked and cooled)
- 200 gram firm tofu (cut into cubes)
- 2 tablespoons cornflour
- 1 tablespoon seasame oil
- 2 tablespoons neutral oil (for frying)
- 1 cup coleslaw mix (or shredded carrot, lettuce, and cabbage)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 can (400g) corn (drained)
- 1/4 Crispy fried noodles
- 2 tablespoons fried shallots
- 2 tablespoons crushed peanuts
For the Dressing:
- 2 tablespoons vinegar (rice vinegar or white vinegar)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 small chili (finely chopped, adjust to taste)
Instructions
Prepare the Tofu:
- Toss the tofu cubes in cornflour until evenly coated.
- Heat sesame oil and neutral oil in a pan over medium heat.
- Fry the tofu until golden and crispy on all sides. Remove and drain on paper towels.
Make the Dressing:
- In a small bowl, mix vinegar, lime juice, fish sauce, and chili. Adjust seasoning if needed.
Assemble the Salad:
- In a large bowl, combine the rice noodles, coleslaw mix (or shredded vegetables), mint, basil, and tinned corn.
- Add the crispy tofu on top or mix in with salad.
Garnish and Serve:
- Sprinkle fried noodles, fried shallots, and crushed peanuts over the salad.
- Drizzle the dressing over everything and toss lightly before serving.
Nutritional Information
- Per serving
- Energy: 400 kcal / 1672 kJ
- Fat: 15 g
- Protein: 14 g
- Carbs: 55 g
