Vietnamese Tofu Salad

Vietnamese Tofu Salad

Chelle 0

"A favorite around our office! Combines spicy and sweet red chile sauce with cool cucumber, tasty lime and garlicky pan fried tofu. Combine with cilantro and you have a delicious salad that goes with just about anything."

Ingredients 1 h 40 m {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
  2. Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.
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Reviews 24

  1. 35 Ratings

Jaime K

This salad was okay. Not the greatest, but I may make it again some time. What I DID love was the first half of the recipe (ginger, garlic, peanuts and tofu) served hot over rice. I enjoyed that more than finishing the recipe and turning it into a cold salad. Try it! I give the "unfinished" recipe 5 stars!


This is a great recipe. I used extra firm tofu and felt it held up well. I pressed it before cooking to eliminate the extra water. The salad went together quickly, the most time consuming part is getting the tofu ready. The taste is great - fresh, spicy, and sweet. I did add the peanuts last so that they would retain some crunch. Thanks!!


This is awesome. I wish the tofu were a bit crunchier, but I do like the taste. I found a tip somewhere (I think from the Year of Crockpotting website actually) that recommends coating tofu in cornstarch, then frying and it makes it crispier. I'll try that next time. I really love sweet and spicy chile sauce, and it shines in this dish. I made one serving bc I only had one brick of tofu left (and bf won't eat it anyway) and made the tofu last night. I mixed everything together today for my lunch and I love it. I halved the dressing amounts and ended up adding a bit more chile sauce and lime juice in, but not the full amounts. I used dried cilantro (I don't do well with fresh herbs in the fridge and don't have an herb garden) so I used about 1/3 less than what the fresh would be. Thanks for the recipe!