Vietnamese cabbage salad with tofu rice vermicelli and peanuts
Ingredients
- 300 g rice vermicelli noodles
- 2 tbsp vegetable oil
- 600 g firm tofu, cut into 5 mm slices
- 700 g white cabbage, shredded
- 2 carrots about 300 g, grated
- 1/2 tsp ground white pepper
- 1/2 cup basil leaves
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- 1/2 cup crushed peanuts
- Sea salt and white peper
- Lime wedges to serve
- Juice of 1 lime
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp kecap manis
- 1 tbsp grated ginger
- 1 long red chilli, finely chopped
- 1 garlic clove, grated
- 1 tsp sea salt
Instructions
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