Saigon noodles with braised tofu and cucumber-radish salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Saigon noodles with braised tofu and cucumber-radish salad

Vegan, Dairy-Free, Gluten-Free

2 Servings, 740 Calories/Serving

25–40 Minutes

This stunner of a salad comes together quickly with ready-braised tofu, fast-cooking gluten-free rice noodles, and a crisp salad garnish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces vermicelli rice noodles
  • 3 organic scallions
  • ½ pound Hodo Soy organic braised tofu
  • 1 organic cucumber
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh mint
  • 1 organic serrano or other fresh chile such as jalapeño (optional)
  • Noodle dressing base (rice vinegar - gluten-free tamari - maple syrup - sesame oil - fresh garlic - fresh ginger)
  • 5 ounces organic shredded carrots
  • Organic mung bean sprouts (see Market Watch note)

Nutrition per serving

Calories: 740, Protein: 30g (60% DV), Fiber: 11g (44% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 670mg (28% DV), Carbohydrates: 81g (27% DV), Total Sugars: 10g, Added Sugars: (maple syrup, brown sugar) 3g (6% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons oil to prevent sticking. Set aside.
While the water heats and the noodles cook, prepare the scallion oil.

2

Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
In a small heatproof bowl, stir together the scallions, ½ teaspoon [1 tsp] salt, and up to ½ teaspoon [1 tsp] sugar, if using.
In a large frying pan over medium-high heat, warm 2 to 4 tablespoons oil until hot but not smoking. Pour the oil over the scallions and stir to combine. Set aside. Do not clean the pan.

3

Prep and cook the tofu

  • Cut the tofu in half lengthwise, then cut each half crosswise into ½-inch-thick slices.
In the same pan used for the scallion oil, warm 1 to 2 tablespoons neutral oil over medium-high heat until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.
While the tofu cooks, prepare the dressing and cucumber-radish salad.

4

Make the dressing and salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber into quarters lengthwise, then crosswise into enough ½-inch pieces to measure 3 cups [6 cups].
  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano. Wash your hands after handling.
In a small bowl, stir together the noodle dressing base and as much serrano as you like. Season to taste with salt.
In a large bowl, toss together the cucumber, radishes, mint, carrots, bean sprouts, and 2 tablespoons [¼ cup] of the dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the noodles to individual bowls. Top with the cucumber-radish salad and tofu and drizzle with the scallion oil. Serve the remaining dressing on the side.
Kids Can!
  • Time the noodles.
  • Stir the scallions with salt and sugar.
  • Measure the cucumber.
  • Strip the mint leaves.
  • Toss the salad.