1 cup extra firm tofu (350 g), cut into 1 (2.54 cm)
2 tablespoons miso paste
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
Noodle Salad:
1 cup vermicelli rice noodle (200 g), cooked, cooled, and rinsed
3 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
2 tablespoons sesame seed
1 red pepper, julienned
2 baby cucumbers, peeled and sliced
4 green onions, finely sliced
1 large carrot, julienned
1 avocado, thinly sliced
Nutrition Info
Calories 537
Fat 31g
Carbs 57g
Fiber 10g
Sugar 12g
Protein 13g
How to Make It
1. Step
Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
2. Step
Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
3. Step
To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
4. Step
Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
5. Step
Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
