Vietnamese · Lunch
Lotus Stem Salad with Tofu
Crunchy lotus stem strips are tossed with pan-seared tofu cubes, shredded carrot, cucumber, red chili and Vietnamese herbs in a nuoc cham style dressing of lime juice, sugar and garlic. Toasted peanuts and fried shallots finish the salad, served cold as a bright, textured starter.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
307Calories
16.8gProtein
19.2gFat
21.9gCarbs
10.3gSugar
6.1gFiber
265mgSodium
0mgChol
3.1gSat Fat
689mgPotassium
182mgCalcium
3.4mgIron
0mcgVitamin B12
23mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Cut the tofu into half-inch cubes and pat dry with paper towels.
2
Soak the sliced lotus stem in a bowl of water with white vinegar for 5 minutes, then drain well.
3
Heat a small pot of water to a boil over high heat and blanch the lotus stem for 30 seconds until translucent, then plunge into cold water and drain.
4
Sear the tofu cubes in a nonstick skillet over medium-high heat with 1 tsp vegetable oil for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
5
Whisk together the lime juice, sugar, minced garlic and half the sliced chili in a small bowl until sugar dissolves.
6
In a mixing bowl, combine the lotus stem, julienned carrot, cucumber and seared tofu, then pour the dressing over and toss gently.
7
Let the salad rest for 10 minutes at room temperature so vegetables absorb the dressing.
8
Plate
Transfer the salad to a serving plate and finish with the roasted peanuts, fried shallots, cilantro, mint and remaining chili scattered on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 8.4 oz240g lotus stem
- 11 carrot
- 11 cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 clove1 clove garlic
- 11 fresh red chili
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp shallots, fried
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp white vinegar
