Vietnamese
Vietnamese - Salads and Rolls
Tofu Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 8 sheets rice paper
- • 300g firm tofu, sliced
- • 100g vermicelli noodles, cooked
- • 1 cup lettuce, shredded
- • 1/2 cup mint leaves
- • 1 carrot, julienned
- • 2 tbsp hoisin sauce
- • 2 tbsp roasted peanuts, crushed
- • 1 tsp chili garlic sauce
Preparation Steps
1
Phase 1
Slice the tofu, cook the vermicelli, and julienne the carrot.
2
Phase 2
Pan-fry the tofu in a little oil until golden on all sides, then slice into sticks.
3
Phase 3
Stir the hoisin sauce with 2 tbsp warm water and the chili garlic sauce, and fold in the crushed peanuts.
4
Phase 4
Moisten a rice paper sheet and layer the lettuce, noodles, carrot, mint, and fried tofu sticks.
5
Phase 5
Fold in the sides and roll tightly, pressing to seal.
6
Phase 6
Serve the rolls with the hoisin-peanut dip.