Go Back
Spring Roll Salad

Spring Roll Salad With Peanut Dressing

Print Recipe Pin Recipe
Prep Time 20 minutes
Course: Salad, Side Dish
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 14 ounces  extra-firm tofu drained and pressed
  • 1 tablespoon  low-sodium soy sauce
  • 1 tablespoon  cornstarch
  • 1 tablespoon  toasted sesame oil

Salad Base

  • 4 ounces  thin rice vermicelli noodles
  • 4 cups  shredded romaine lettuce or Napa cabbage
  • 2 cups  purple cabbage
  • 1 large  cucumber
  • 2 medium  carrots  julienned or shredded
  • 1 red bell pepper sliced into thin strips
  • 1/2 cup  fresh mint leaves
  • 1/2 cup  fresh cilantro
  • 1/4 cup  roasted peanuts

Creamy Dressing

  • 1/2 cup  creamy peanut butter
  • 2 tablespoons  rice vinegar
  • 2 tablespoons  lime juice
  • 1 tablespoon  soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon  fresh ginger,
  • 1 clove  garlic
  • 2-4 tablespoons  warm water

Method
 

  1. Take your block of extra-firm tofu and wrap it in a heavy kitchen towel. Place something heavy on top, like a textbook or a cast-iron pan, for about fifteen minutes. Once it feels firm and dry to the touch, cut it into small cubes. 
  2. Place your dry vermicelli in a large heat-proof bowl and cover them completely with boiling water. Let them sit for about five to seven minutes until they are tender. Drain them in a colander and rinse immediately with cold water to stop the cooking process.
  3. Put your tofu cubes into a bowl and toss them with soy sauce. Once the liquid is absorbed, sprinkle the cornstarch over them and toss again until they look dusty. Heat the sesame oil in a non-stick skillet over medium-high heat. Add the tofu in a single layer and let it cook until each side is golden brown and crackly.
  4. Use a sharp knife to slice the cucumbers and bell peppers into thin, matchstick-sized pieces.

Dressing

  1. In a small bowl or a mason jar, combine the peanut butter, vinegar, lime juice, soy sauce, sweetener, ginger, and garlic. Stir it vigorously with a whisk. The mixture will likely look thick and chunky at first, but don’t worry. Add warm water one tablespoon at a time and keep whisking until it reaches a pourable, silky consistency. 
  2. Mint and cilantro give the salad that signature “spring roll” freshness. Instead of chopping the mint finely, try tearing the leaves by hand to release the oils without bruising them.

Combine

  1. Add the cooled rice noodles to the bowl of shredded vegetables. Drizzle about half of the peanut dressing over the top and use tongs to toss everything together. Once the base is coated, fold in the crispy tofu cubes gently so they don’t break apart.

Notes

Rice noodles are notorious for turning into a solid block if they sit for too long after draining. The best way to prevent this is to toss them with a teaspoon of sesame oil or a little bit of the peanut dressing immediately after you rinse them with cold water.