TOFU VIETNAMESE SALAD BOWLS

Impress your friends with these tasty fresh salad bowls.

These salad bowls have become my weekly “go to” as they only take 10 minutes to make. I usually make extra for my lunch for the next day.

They are also a perfect meal pick for Meat Free Mondays.

What you will need:

Salad:

50g vermicelli noodles

150g firm tofu, cubed

2 cups shredded iceberg lettuce

1 carrot, finely julienned

¼ cucumber, finely julienned

½ cup bean sprouts

½ cup mint leaves

¼ cup roasted peanuts

Dressing:

2 Tbsp sesame oil

2 Tbsp tamari

2 limes, juiced

1 Tbsp of cayenne chilli sauce

What to do:

SERVES 2

Place noodles in a bowl and cover with boiling water - after five minutes drain noodles

Mix dressing in a small jar and shake well

Toss the salad ingredients in a large bowl and drizzle with dressing

Sarah xx