Vietnamese · Lunch
Mixed Vegetable Salad with Fried Egg Tofu
A Vietnamese-style raw vegetable salad of cabbage, carrot and cucumber tossed with cilantro and mint in a nuoc cham dressing of fish sauce, lime and chili, topped with pan-fried tofu in an egg coating. Crushed peanuts and fried shallots finish the plate.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
410Calories
19.8gProtein
28.4gFat
20.6gCarbs
9.8gSugar
4.9gFiber
1210mgSodium
199mgChol
4.9gSat Fat
680mgPotassium
160mgCalcium
3.4mgIron
0.5mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
herb-salt
thirty-min-meals
vegetarian
gluten-free
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove excess water, then pat dry. Whisk egg with flour in a small bowl until a thin batter forms.
2
Toss
Shred the cabbage, julienne the carrot, slice the cucumber, and roughly chop the cilantro and mint. Toss all vegetables together and set aside.
3
Fry
Dip tofu cubes into the egg batter to coat, then fry in vegetable oil in a skillet over medium-high heat for 4 to 5 minutes, turning occasionally, until golden and crisp on all sides.
4
Plate
Whisk fish sauce, lime juice, sugar, water, minced garlic and sliced chili together. Pour half the dressing over vegetables, mound on a plate, top with fried tofu, drizzle remaining dressing, scatter shallots and peanuts, and serve while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g firm tofu
- 22 eggs
- 2 tbsp2 tbsp all-purpose flour
- 4 tbsp4 tbsp vegetable oil
- 2 cup180g green cabbage
- 2/3 cup80g carrot
- 2/3 cup70g cucumber
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp fried shallots
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp water
- 11 small garlic clove
- 11 small red chili-fresh
