Vietnamese Spring Roll Salad! Just like spring rolls with a fraction of the work. If you love vermicelli bowls at Vietnamese restaurants, you've gotta try this gluten-free and vegan version.
Servings: 4servings
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
Crispy Tofu
1block extra firm tofu, pressed and cubed
1tablespoonolive oil
1tablespoonsoy sauce, tamari for gluten-free version
1tablespoonarrowroot powder or cornstarch
Peanut Dressing
3tablespoonspeanut butter
3tablespoonshoisin sauce
3tablespoonslime juice
2teaspoonsgarlic chili sauce
2tablespoonshot water
Spring Roll Salad
8ouncesvermicelli noodles, thin rice noodles
1teaspoontoasted sesame oil
1cupmatchstick carrots, or shredded carrots
2cupsthinly sliced romaine lettuce
1cupjulienned cucumber
1/2cupchopped mint leaves
1/2cupchopped cilantro leaves
1/2cupchopped basil leaves
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss tofu cubes with olive oil and soy sauce until coated. Then, toss with arrowroot powder and toss again to combine. Place in a single layer on a baking sheet and roast until crispy, turning once during baking, 25-30 minutes.
While the tofu is cooking, whisk together the ingredients for the peanut dressing and set aside.
Meanwhile, bring a pot of water to a boil and add the vermicelli noodles. Cook until just al dente according to package directions, then rinse well under cold water. Toss with sesame oil and set aside.
Right before serving, divide noodles, cucumbers, lettuce, carrots and herbs among 4 bowls. Divide tofu on top along with dressing. Serve immediately.