Vermicelli Salad with Tamarind Dressing

Name: Vermicelli Salad with Tamarind Dressing
Total time: 4500 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 500 g firm tofu, cut into thin rectangular pieces (approx 1x2inch); 3 carrots, cut into thin batons; 1/4 medium red cabbage (or 1/2 small red cabbage), cut into thin strips; 500 g edamame beans (I used canned beans); 3 spring onions (both white and green parts), thinly sliced; 250 mung bean vermicelli; 100 g peanuts; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1/2 bunch coriander, roughly chopped (optional); 5 tbsp tamarind concentrate; 8 tbsp fish sauce; 4 tbsp lime juice; 2 tbsp palm sugar; 5 bird eye chilies, chopped (use more or less depending on your taste)

Adrian T @Adrian_T

Sydney, Australia

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

Adrian T @Adrian_T

Sydney, Australia

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

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Ingredients

1 hour 15 minutes

5-6 servings

500 gfirm tofu, cut into thin rectangular pieces (approx 1x2inch)
3carrots, cut into thin batons
1/4medium red cabbage (or 1/2 small red cabbage), cut into thin strips
500 gedamame beans (I used canned beans)
3spring onions (both white and green parts), thinly sliced
250mung bean vermicelli
100 gpeanuts
1 tbspsoy sauce
1 tbspsesame oil
1 tbspvegetable oil
1/2 bunchcoriander, roughly chopped (optional)
Tamarind Dressing
5 tbsptamarind concentrate
8 tbspfish sauce
4 tbsplime juice
2 tbsppalm sugar
5bird eye chilies, chopped (use more or less depending on your taste)

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Steps

1 hour 15 minutes

1

Soak mung bean vermicelli noodles in a large bowl of lukewarm water for approx. 30 mins. Drain and with a pair of scissors cut noodles into short pieces (apporx. 4-5 inches).
2

Mix tofu, soy sauce, and sesame oil in a bowl. Set aside for later.
3

Toast peanut in a pan over medium-low heat until lightly coloured. Stir occasionally and do not allow to burn. Approx 5 mins.
4

Mix all tamarind dressing in a bowl. Don't worry if it tastes overpowering right now, the flavour will mellow out once mixed through the salad.
5

Heat vegetable oil in a large saucepan over medium heat. Tip in the tofu and spread the pieces in a single layer. Keep stirring to a minimum as we want charring on the tofu. Cook for approx 5 mins (stirring no more than 2-3 times).
6

Put noodles and spring onion into the saucepan. Toss gently for approx 1 min until noodles soften slightly. Be careful not to let noodles dry out too much. Remove from heat.
7

Put all ingredients including the tamarind dressing into a large mixing bowl. Mix well to ensure everything is coated in the dressing. I find it easiest to use your hands!
8

Serve topped with toasted peanuts and coriander (optional)

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Cooksnaps

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Adrian T @Adrian_T

on September 24, 2023 10:42

Sydney, Australia

An amateur cook always on the lookout for new recipe ideas. What started as a mean to save some money by cooking at home turned into a real passion. Ultimately I hope to share recipes that are healthy, affordable, and suitable for re-heating to make weekly meal-prep a breeze!