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

Great for Entertaining

Saigon noodles with braised tofu and cucumber-radish salad

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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)
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 that we suggest trying it on salads, eggs, and steak.

Market Watch
Mung bean sprouts give the salad a lovely crunch, but organic supplies can be limited, so you may receive a similarly sweet-crunchy organic bell pepper in your bag instead. If so, remove the stem, ribs, and seeds, thinly slice the pepper, then follow the recipe as written for the sprouts.

Nutrition per serving

Calories 740, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 670mg (29% DV), Total Carb. 81g (29% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 30g
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, Sesame.

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.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.