Vietnamese Zucchini Noodle Salad

Fresh Vietnamese Zucchini Noodle Salad with tofu, bell pepper, carrot, mint, cilantro, and peanuts on a rustic table
Vietnamese Zucchini Noodle Salad

Introduction

Enjoy a light and refreshing Vietnamese-inspired noodle salad for today's warm lunch. This dish combines zesty flavors with wholesome ingredients, perfect for a quick and satisfying meal.

Ingredients

  • 2 medium zucchinis
  • 1 block of firm tofu, pressed and cubed
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, crushed
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • Salt and pepper to taste

Instructions

  • Spiralize zucchinis to create noodle-like strands.
  • In a bowl, whisk together soy sauce, rice vinegar, maple syrup, garlic, sesame oil, salt, and pepper to make the dressing.
  • In a pan, sauté tofu cubes until golden brown.
  • In a large bowl, combine zucchini noodles, bell pepper, carrot, mint, cilantro, and tofu.
  • Drizzle the dressing over the salad and toss to coat evenly.
  • Garnish with crushed peanuts before serving.

Indulge in the vibrant flavors of this vegan noodle salad, ideal for a nutritious and flavorful lunch option. Bon appétit!

Hiroshi

Additional Information
NutritionfactsCalories: 280, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 820mg, Total Carbohydrates: 22g, Dietary Fiber: 6g, Sugars: 10g, Protein: 20g 
Preparation Time20 minutes 
Allergy InformationContains peanuts and soy