The recent burst of sunshine we’ve experienced in Melbourne has made me long for light, fresh meals and this baked tofu vermicelli salad was just the ticket! Full of colour, texture and flavour, it’s ready in no time and super healthy, not to mention delicious! It’s my new favourite lunch option and despite being on been on high rotation here at ISPP HQ I’m not even close to being sick of it!
I’m so glad I managed to keep some of my herbs going over the winter months as there’s nothing better than popping out onto my balcony to collect up herbs for a salad like this – the smell of freshly picked herbs is hard to beat! I’m already dreaming of Spring and Summer produce that is to come – hopefully I can get another delicious crop of tomatoes!
Anyway, enough dreaming of sunshine, let’s jump straight to the recipe for my baked tofu vermicelli salad!
- Clove of garlic
- 2tbs sesame oil
- 2tbs soy sauce
- 1tbs rice wine vinegar
- 1tsp chilli sauce (I use sriracha)
- 2tsp honey or other liquid sweetener
- Juice of half a lime
- Pinch of salt
- 400g firm tofu
- 125g vermicelli noodles
- 2 medium carrots
- 1 red capsicum
- 150g snow peas
- Bunch of coriander
- Half a bunch of mint
- Half a bunch of spring onions
- Preheat oven to 200C
- Crush the garlic then combine with the sesame oil, soy sauce, rice wine vinegar, chilli sauce, honey, lime and salt, whisking well
- Slice the tofu into thick cubes then toss in the marinade, setting aside for up to half an hour if you have time
- Line the tofu in a baking dish and pour over any remaining marinade then bake for 30 minutes, turning once
- Meanwhile, cook the vermicelli noodles according to package directions
- Thinly slice the carrots (I used my spiraliser), capsicum and snow peas and toss with the noodles
- Roughly chop the herbs and slice the spring onions, tossing most of them through the noodle mixture
- When the tofu is cooked, toss through the noodle mix and drizzle over any remaining marinade
- Spoon into a serving dish and top with the remaining herbs and spring onions
Easy as that! The tofu has a really delicious mix of sweet and salty flavours, with a little kick of chilli thrown into the mix which I love, and combined with the crunchy veggies and fresh herbs this salad is so much more than the sum of its parts. It tastes just as delicious the next day, although I would leave the herbs out until you’re ready to serve it to stop them from getting limp. I have a feeling this may become my go-to salad for BBQs and potlucks over the coming months – bring on the sunshine!
What are you looking forward to eating in the warmer weather? Maybe my baked tofu vermicelli salad could go on the list?
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