Cambodian Vegan Rice Noodle Salad Bowl with Tofu and Coconut Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• Rice noodles (12 oz)
• Firm tofu (14 oz)
• Carrots (2 medium, julienned)
• Bell peppers (2, assorted colors, thinly sliced)
• Cucumber (1, sliced)
• Fresh cilantro (1/2 cup, chopped)
• Spring onions (4, thinly sliced)
• Unsweetened coconut flakes (1/4 cup)
• Cashews (1/2 cup, roughly chopped)
• Lime (1, juiced)
• Coconut milk (1 can, 13.5 oz)
• Low
• sodium soy sauce (2 tbsp)
• Sesame oil (2 tbsp)
• Agave nectar or maple syrup (1 tbsp)
• Garlic (2 cloves, minced)
• Ginger (1 tbsp, grated)
• Salt and pepper, to taste

Instructions

1. a. Soak rice noodles in warm water for 30 minutes, then drain and set aside. b. Press the tofu between paper towels to remove excess moisture, then cut into cubes. c. In a small bowl, whisk together coconut milk, lime juice, low sodium soy sauce, sesame oil, agave nectar or maple syrup, minced garlic, and grated ginger. Season with salt and pepper to taste. d. Heat a nonstick skillet over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides. Remove from pan and set aside. e. In a large mixing bowl, combine rice noodles, julienned carrots, thinly sliced bell peppers, cucumber, chopped cilantro, and spring onions. Pour the coconut lime dressing over the salad and toss well. f. To serve, divide the dressed salad among 4 bowls and top each with marinated tofu cubes, unsweetened coconut flakes, and roughly chopped cashews.

Chef’s Insight

This recipe highlights Cambodian flavors while keeping it vegan-friendly and nutritious. The combination of ingredients creates a satisfying mouthfeel that keeps you coming back for more.

Notes

Customize the salad with your favorite vegetables or proteins for added variety. - Adjust the dressing to taste by adding more lime juice or agave nectar/maple syrup.