Saigon noodles with braised tofu and cucumber-radish salad

Gluten Free, Vegetarian, Dairy Free

2 Servings, 700 Calories/Serving

25 – 35 Minutes

This stunner of a salad comes together quickly with ready-braised tofu, fast-cooking gluten-free rice noodles, and a crisp salad garnish.

Ingredients

  • 5 ounces rice vermicelli noodles
  • 3 scallions
  • ½ pound Hodo Soy braised tofu
  • 1-inch piece fresh ginger
  • 1 cucumber
  • 3 or 4 red radishes
  • 3 or 4 sprigs fresh mint
  • 1 Thai chile (optional)
  • Dressing base (rice vinegar - tamari - sesame oil - maple syrup)
  • 2 ounces shredded carrots
  • 1 ounce bean sprouts

Ingredient IQ

Adding mo hanh, or Vietnamese scallion oil, is an easy way to impart a nice aroma and richness to a host of dishes. While it’s traditionally used to garnish rice noodles and pancakes, we like this versatile oil so much we suggest trying it on salads, eggs, and steak.


Instructions

1

Cook the noodles

Bring a medium sauce pot of water to a boil. Add the rice vermicelli noodles and cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain, transfer to a medium bowl, and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles cook, prepare the scallion oil.

2

Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
In a small heatproof bowl, stir together the scallions, ½ teaspoon salt, and up to ½ teaspoon sugar, if using.
In a medium frying pan over high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Pour the hot oil over the scallions and let stand while you prepare the rest of the meal. Do not clean the pan.

3

Prep and cook the tofu

  • Cut the tofu in half lengthwise, then crosswise into ¼-inch-thick strips.
In the same pan used for the scallion oil, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the tofu and cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.
While the tofu cooks, prepare the cucumber-radish salad.

4

Make the dressing and cucumber-radish salad

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber into quarters lengthwise, then crosswise into ½-inch pieces.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • If using, remove the stem from the Thai chile; finely chop the chile. Wash your hands after handling.
In a small bowl, stir together the dressing base, ginger, and as much Thai chile as you like. Season to taste with salt.
In a medium bowl, combine the cucumber, radishes, mint, carrots, bean sprouts, and 2 tablespoons of the dressing and toss to coat. Season to taste with salt.

5

Serve

Transfer the noodles to individual bowls. Top with the cucumber-radish salad and tofu and drizzle with the scallion oil. Serve the remaining dressing on the side.

Nutrition per serving: Protein: 29g (58% DV), Fiber: 10g (40% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 730mg (30% DV), Carbohydrates: 74g (25% DV), Total Sugars: 6g, Added Sugars: (Maple Syrup) 2g (4% DV). Not a significant source of trans fat.
Contains: soy.

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