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.

Saigon noodles with braised tofu and cucumber-radish salad

Gluten-Free, Dairy-Free, Vegetarian

2 Servings, 700 Calories/Serving

25 – 35 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)
  • 5 ounces rice vermicelli noodles
  • 3 scallions
  • ½ pound Hodo Soy braised tofu
  • 1-inch piece fresh ginger
  • 1 cucumber
  • 3 or 4 red radishes
  • 3 or 4 sprigs fresh mint
  • 1 Thai chile (optional)
  • Dressing base (rice vinegar - tamari - sesame oil - maple syrup)
  • 2 ounces shredded carrots
  • 1 ounce bean sprouts

Ingredient IQ

Adding mo hanh, or Vietnamese scallion oil, is an easy way to impart a nice aroma and richness to a host of dishes. While it’s traditionally used to garnish rice noodles and pancakes, we like this versatile oil so much we suggest trying it on salads, eggs, and steak.

Nutrition per serving

Protein: 29g (58% DV), Fiber: 10g (40% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 730mg (30% DV), Carbohydrates: 74g (25% DV), Total Sugars: 6g, Added Sugars: (Maple Syrup) 2g (4% 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.


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

Wash produce before use


Cook the noodles

Bring a medium sauce pot of water to a boil. Add the rice vermicelli noodles and cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain, transfer to a medium bowl, and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles cook, prepare the scallion oil.


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 salt, and up to ½ teaspoon sugar, if using.
In a medium frying pan over high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Pour the hot oil over the scallions and let stand while you prepare the rest of the meal. Do not clean the pan.


Prep and cook the tofu

  • Cut the tofu in half lengthwise, then crosswise into ¼-inch-thick strips.
In the same pan used for the scallion oil, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the tofu and cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.
While the tofu cooks, prepare the cucumber-radish salad.


Make the dressing and cucumber-radish salad

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber into quarters lengthwise, then crosswise into ½-inch pieces.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • If using, remove the stem from the Thai chile; finely chop the chile. Wash your hands after handling.
In a small bowl, stir together the dressing base, ginger, and as much Thai chile as you like. Season to taste with salt.
In a medium bowl, combine the cucumber, radishes, mint, carrots, bean sprouts, and 2 tablespoons of the dressing and toss to coat. Season to taste with salt.



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.

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