Gỏi chay

Gỏi chay is a vibrant Vietnamese salad that highlights fresh vegetables and herbs, making it a refreshing and light dish perfect for any occasion. This kosher version combines a medley of colorful ingredients with a tangy dressing, offering a delightful balance of flavors and textures.

Ingredients

• Rice vermicelli - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Fresh cilantro - 15 grams, chopped
• Fresh mint - 15 grams, chopped
• Lettuce leaves - 4 large, torn into pieces
• Tofu (firm) - 150 grams, cubed
• Soy sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Agave syrup - 1 teaspoon
• Sesame oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon
• Salt - to taste

Steps

1. Cook the rice vermicelli according to package instructions, then drain and rinse under cold water. Set aside.
2. In a small bowl, whisk together soy sauce, lime juice, agave syrup, sesame oil, chili flakes, and salt to create the dressing.
3. In a frying pan, heat a small amount of oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked rice vermicelli, julienned carrot, cucumber, red bell pepper, chopped cilantro, and mint.
5. Add the sautéed tofu to the salad mixture and pour the dressing over it. Toss everything gently to ensure even coating.
6. Serve the salad on a bed of torn lettuce leaves, garnishing with additional herbs if desired.

Nutrition

• Calories: 300
• Protein: 14 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein from tofu.

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