Gỏi Tôm Chay

Gỏi Tôm Chay is a vibrant Vietnamese salad made with marinated tofu and fresh vegetables, offering a refreshing and tangy taste. This vegan appetizer is perfect for those seeking a light yet flavorful dish that captures the essence of Vietnamese cuisine.

Ingredients

• Firm tofu - 200 grams
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Garlic - 1 clove, minced
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 small, julienned
• Fresh mint leaves - 10 grams, chopped
• Fresh cilantro - 10 grams, chopped
• Chili pepper - 1 small, thinly sliced (optional)
• Peanut - 30 grams, crushed (for garnish)

Steps

1. Press the tofu to remove excess moisture, then cut it into thin strips.
2. In a bowl, mix rice vinegar, soy sauce, sugar, lime juice, and minced garlic to create the marinade.
3. Add the tofu strips to the marinade and let them sit for at least 15 minutes, turning occasionally.
4. While the tofu is marinating, prepare the vegetables: julienne the carrot, cucumber, and red bell pepper.
5. After marinating, heat a non-stick skillet over medium heat and lightly sauté the tofu strips for about 5 minutes until they are slightly golden.
6. In a large bowl, combine the marinated tofu, julienned vegetables, chopped mint, cilantro, and sliced chili pepper (if using).
7. Toss everything gently to mix well, then transfer to a serving plate.
8. Garnish with crushed peanuts before serving.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 16 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from fresh vegetables, aiding digestion.

Tags