Vietnamese-Style Noodle Salad with Tofu & Herbs

On hot summer nights, don’t sweat dinner. Rice noodles are your nearly no-cook solution. Toss them with firm tofu, crunchy veggies, and fragrant herbs, and drizzle with a gingery sauce.

What You Get

Pad Thai rice noodles

Cucumber

Shredded carrot and daikon

Green onion

Cilantro

Mint

Firm tofu

Crushed peanuts

Vietnamese-style dipping sauce

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

Bring a large pot of water to a boil. Add the noodles and cook until tender, 2 minutes or according to package instructions. Drain and rinse with cold water until cool.

Step 2

Meanwhile, thinly slice the cucumber. Set out the shredded carrot and daikon. Thinly slice 2 green onions. Pick the cilantro and mint leaves and toss the stems. Thinly slice the tofu.

Step 3

Pile the cold noodles in bowls, and arrange the cucumber, carrot, daikon, and tofu on top. Scatter with the green onions, cilantro, and mint. Sprinkle with the crushed peanuts, drizzle with the dipping sauce, and serve.

Contains: peanuts, wheat, soy.