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Vietnamese Tofu Salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Garlic soy glazed tofu with cucumbers in sweet chili-lime sauce. Refreshing and flavorful!
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped garlic
  • 1 (14 ounce) package tofu, drained and cubed
  • 0.5 cup peanuts
  • 2 tablespoons soy sauce
  • 2 large cucumbers, peeled and thinly sliced
  • 0.5 cup Vietnamese sweet chili sauce
  • 0.25 cup lime juice
  • 1 bunch chopped cilantro leaves
Instructions:
  • In a large frying pan over medium heat, heat vegetable oil. Sauté garlic for about 30 seconds until fragrant. Add tofu and peanuts; cook until tofu lightly browns. Pour soy sauce over mixture and cook until absorbed, stirring frequently. Remove from heat, cool, then refrigerate for at least 1 hour.
  • Combine the sliced cucumbers with the zesty chili sauce, fresh lime juice, and aromatic cilantro. Then, delicately incorporate the cold tofu.

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