For extra crispy tofu, press the tofu between paper towels for at least 30 minutes to remove excess moisture before cooking. Adjust the amount of chili sauce to your desired level of spiciness. If you don't have Vietnamese sweet chili sauce, you can substitute with a mixture of sriracha, honey, and a touch of rice vinegar. Garnish with extra chopped peanuts and cilantro for added flavor and visual appeal. This salad is delicious served over rice noodles or with grilled protein.
Vietnamese Tofu Salad
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS112
Experience a vibrant symphony of flavors with this Vietnamese Tofu Salad. Crispy, garlicky tofu meets the coolness of cucumber, the tang of lime, and the fiery kick of chili, all harmonized by fresh cilantro. A versatile and delightful salad that elevates any meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber3 g
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Protein10 g
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Saturated Fat2 g
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Sodium636 mg
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Sugar9 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Prepare the Tofu: Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Gently add the cubed tofu and chopped peanuts. Cook, stirring occasionally, until the tofu is lightly browned and crisp (8-10 minutes).
02 Step
Recipe View 5 mins Glaze the Tofu: Pour in the soy sauce and cook, stirring frequently, until the tofu has absorbed the sauce and is nicely glazed (2-3 minutes). Remove from heat and let cool completely. Refrigerate for at least 30 minutes to allow flavors to meld.
03 Step
Recipe View 2 mins Prepare the Salad: In a large bowl, toss the sliced cucumbers with the Vietnamese sweet chili sauce, fresh lime juice, and chopped cilantro leaves.
04 Step
Recipe View 1 mins Combine and Serve: Gently fold in the chilled tofu mixture with the cucumber mixture. Serve immediately or chill for later.
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Please Rate
Jennifer West
May 11, 2025A great way to use tofu and a refreshing salad for the summer.
Leone Corwin
Mar 18, 2025I added some shredded carrots and bean sprouts for extra crunch and it was amazing!
Efren Schneider
Jun 23, 2024Absolutely loved this salad! The tofu was perfectly crispy, and the sauce was so flavorful.
Bennie Feeney
Jun 2, 2024I made this with baked tofu instead of pan-fried and it was still delicious, a healthier alternative.
Monty Reynolds
May 21, 2024The recipe was easy to follow and the salad was a hit at my potluck!