Crispy Tofu Spring Roll Salad that Sparks Fresh Flavor Joy

Delight in this Tofu Spring Roll Salad, a vibrant mix of crispy tofu, fresh vegetables, and a creamy peanut sauce.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Vietnamese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 package Firm or Extra-Firm Tofu Press to remove excess moisture.
8 oz Rice Noodles Rinse in cold water after cooking.
2 cups Vegetables (e.g., carrots, bell peppers, cucumber) Slice thinly for best results.
4 stalks Green Onions Include raw for a mild flavor.

For the Peanut Sauce

1/4 cup Peanut Butter Choose creamy or crunchy.
2 tablespoons Soy Sauce Use tamari for gluten-free.
2 tablespoons Lime Juice Freshly squeezed is best.
2 tablespoons Warm Water Optional, to adjust sauce thickness.

Equipment

non-stick skillet
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Cook the rice noodles according to the package instructions, then rinse under cold water.
Heat oil in a skillet and sauté tofu cubes until golden brown and crispy.
Whisk together peanut butter, soy sauce, and lime juice for the dressing.
In a bowl, combine cooled noodles, julienned vegetables, and drizzle peanut sauce.
Top with crispy tofu and garnish with green onions and lime juice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 680mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Enjoy this adaptable Tofu Spring Roll Salad that celebrates freshness and flavor!

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