Silken Tofu Bowls with Peanuts, Vermicelli and Cucumber Salad

Name: Silken Tofu Bowls with Peanuts, Vermicelli and Cucumber Salad
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 1/3 cup (50 g) roasted unsalted peanuts, finely chopped; 1 garlic clove, finely grated; 1/3 cup (75 ml) low-sodium soy sauce; 2 tbsp (30 ml) vegetable oil; 4 tsp sugar; 1 tbsp (15 ml) rice vinegar; 1/2 tsp red pepper flakes; 4 oz (115 g) rice vermicelli; 4 cups (180 g) curly-leaf lettuce leaves, torn; 6 Lebanese cucumbers, halved lengthwise, each half cut into 4 pieces on an angle; 2 ripe avocados, thinly sliced; 1 block (500 g) silken tofu, drained and torn into pieces; 2 green onions, thinly sliced

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Preparation 25 min
Cooking 3 min
Servings 4

This weeknight salad consisting of rice vermicelli noodles, cucumber, avocado and pieces of silken tofu is ready in just 30 minutes. Then pour a soy sauce dressing over it, which is just as delicious as it is rich in texture, thanks to the peanuts that are included. It's a beautiful, quick and easy meal!

Vegetarian
Vegan
Nut-free
Lactose-free
Dairy-free
Egg-free

Silken Tofu Bowls with Peanuts, Vermicelli and Cucumber Salad

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Ingredients

Dressing

Salad

Preparation

Dressing

Salad

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Orly / Joseph Strauss Saucepan with Glass Lid