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Pak Choi Tofu with Vietnamese Noodle Salad

5 from 2 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 102 kcal

Ingredients
 

Vietnamese noodle salad

  • 3 Garlic cloves
  • 2 Chilli red
  • 1 Lime
  • 3 tbsp Fish sauce
  • 3 tbsp Rice vinegar
  • 30 g Sugar
  • 150 g Buckwheat noodles
  • 0,5 Cucumber
  • 1 Carrot
  • 1 Shallot
  • 1 bunch Fresh coriander

Pak Choi Tofu

  • 500 g Tofu fresh
  • 1 Chilli red
  • 1 tbsp Soy sauce dark
  • 1 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 1 tsp Peanut oil
  • 300 g Pak choi
  • 0,5 Paprika
  • 2 tbsp Cashews

Instructions
 

  • The "dressing" of the noodle salad is the Vietnamese Nuoc-Cham sauce. The sauce is made quickly, it takes getting used to when tasting, but it tastes really great when served on the pasta salad! Nuoc Cham sauce: Chop garlic and 1 chilli, mix with 100ml water, fish sauce, sugar and rice vinegar and slowly heat for a few minutes (do not boil!). Then take it off the stove and chill.
  • Boil the buckwheat noodles in salted water, strain them and let them cool. Halve the cucumber lengthways and remove the seeds with a small spoon. Cut the peeled carrot and cucumber into fine strips. Peel the shallot and cut into small cubes. Chop the chilli into small pieces.
  • To serve, mix the buckwheat noodles, cucumber, carrot, shallot, juice of a lime and the cold Nuoc-Cham sauce. Refine with a few chopped coriander leaves and refrigerate.
  • Pak Choi Tofu: For the marinade, crush the chilli in a mortar and mix with soy sauce, honey, balsamic vinegar and peanut oil. Then cut the tofu into small - bite-sized - pieces, mix with the marinade and let it steep. By the way, we used fresh tofu, everyone else - for example. smoked - but also works!
  • Wash the Pak-Choi, divide into individual leaves, cut the white of the leaves into small pieces and blanch for 3 minutes in hot salted water. Take out and let cool down. Just leave the green leaves of the pak choi lying around
  • Let some oil (e.g. peanut) get hot in a wok and fry the tofu. Meanwhile, cut the paparika into small pieces and fry with them. Then add the pak choi leaves and finally mix in the blanched pieces. If you want, you can add some soy sauce, fish sauce and chilli to taste, depending on your taste.
  • Arrange nicely and distribute the crushed cashew nuts over the pak choi tofu. The Vietnamese noodle salad tastes fantastic!

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 6.4gProtein: 5.6gFat: 5.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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