Cherie’s PLANT PASSION
VERMICELLI NOODLE SALAD WITH LEMONGRASS TOFU
PREP + COOK TIME 45 MINUTES SERVES 4
500g dried vermicelli
1 cucumber, thinly sliced
1 cup iceberg lettuce, thinly sliced
1 carrot, thinly sliced
½ cup bean sprouts
¼ cup fresh Thai basil
¼ cup fresh mint
¼ cup crushed roasted peanuts
¼ cup fried shallots
lime wedges, to serve
nuoc cham (see recipe, right)
CHILLI LEMONGRASS TOFU
400g firm tofu, sliced into rectangle pieces
1 clove garlic, minced
2 tablespoons minced lemongrass
2 tablespoons soy sauce
½ tablespoon coconut sugar
½–1 teaspoon dried chilli flakes, to taste
1 Make nuoc cham.
2 Cook vermicelli according to packet instructions. Drain, rinse with cold water and set aside.
For chilli lemongrass tofu, preheat a non-stick frying pan over medium heat and fry tofu on each side until golden brown.
