Silken Tofu Bowls with Peanuts, Vermicelli and Cucumber Salad
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!
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
Instructions
- In a bowl, combine all of the ingredients. Season with pepper. Set aside.
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!