Lemon tofu with rice vermicelli
Vietnamese Salad Easy
Golden tofu, rice vermicelli, cucumber, garlic, soy and lemon. A vegan Vietnamese bowl : clean acidity, crisp and soft textures. About 25 minutes.
Dietary summary — contains gluten · 5 unverified point(s)
- ContainsGluten
- Not verifiedVegetarian, Vegan, Lactose, Alcohol, Pork
10 min
Preparation
15 min
Cooking
Ingredients
Garlic
2 clove(s)
Soy sauce
Gluten
40 ml
Olive oil
20 ml
Lemon
1 piece(s)
Pepper
1 pinch(es)
Cucumber
1 piece(s)
Rice vermicelli
250 g
Tofu
400 g
Preparation steps
1
Cook the rice vermicelli according to the package. Rinse under cold water, drain and set aside.
2
Drain the tofu, pat dry and cut into cubes. Mince the garlic. Dice the cucumber. Juice the lemon.
3
Heat oil in a skillet. Brown the tofu 6 minutes, turning to colour all sides.
4
In a bowl, mix soy sauce, lemon juice and minced garlic.
5
Plate the vermicelli, golden tofu and cucumber. Drizzle with the sauce and serve.
Per serving
440 kcal
Calories
22 g
Protein
56 g
Carbs
13 g
Fat