A vibrant, flavour-packed Vietnamese salad with golden baked tofu, crisp Chinese leaf cabbage, julienned carrot, cool cucumber and a zingy lime and soy dressing. Summer in a bowl.
Travelling Through My Kitchen
As summer approaches, I find myself dreaming of far-away places. Vietnam sits firmly at the top of my bucket list. The deep Asian heritage and French influence combined with the vibrant street food, fragrant herbs and bold and bright flavours. Since that particular adventure hasn’t happened just yet, I’ve been doing what any food-obsessed person does: travelling through my kitchen.
I’ve been experimenting with tofu a great deal lately, trying to explore new ways of preparing and cooking to uncover some of its best qualities rather than just treating it as a meat substitute.
This Vietnamese-inspired summer salad was the happy result of those experiments. Instead of the traditional chicken, I’m using extra-firm tofu, cut into delicate thin strips with a vegetable peeler and marinated in a punchy mixture of lime juice, soy, ginger and garlic before being baked until golden.
The dressing takes its cues from classic nước chấm (Nuoc Cham / Nuoc Mam), Vietnam’s iconic dipping sauce, but swaps the traditional fish sauce for soy sauce and rice vinegar, keeping it entirely vegan without losing a drop of that characteristic zing. The result is refreshing, full of texture, and has a satisfying spicy kick that keeps you going back for more.
TOP TIP:
The secret to moist, tender baked tofu: Rather than spreading the strips flat across a large baking tray (which dries them out), I pile them into a 23 x 23 cm (9 x 9 inch) ovenproof dish in a thick layer. Toss halfway through cooking so each piece gets golden without becoming dry or rubbery. The same method works brilliantly in an air fryer too.
Why You’ll Love This Vietnamese Salad
- It’s genuinely easy to make. The tofu can be pressed and marinated ahead of time, and while it bakes, you’re preparing the vegetables. Everything comes together in under half an hour.
- The texture combination is exceptional. Soft, flavoursome baked tofu meets crisp Chinese leaf cabbage (also known as napa cabbage), tender julienned carrot, cool cucumber sticks, crunchy bean sprouts and crushed salted peanuts. Every forkful has something interesting going on.
- It works for everyone at the table. Vegan, gluten-free, low-carb and with some plant protein, it serves six as a generous starter or four as a satisfying main. Perfect for lunch or a light dinner. Serve it on its own or as a side dish.
Other Asian-inspired Salad Recipes to Try
- Edamame Salad
- Asian Vermicelli Noodle Salad (with smoked tofu)
- Asian Red Cabbage Slaw
- Crunchy Asian Salad
Watch How To Make This Vietnamese Salad
Ingredients You’ll Need For Vietnamese Salad
For the Tofu & Marinade
- extra-firm tofu
- fresh lime juice
- vegetable oil
- light soy sauce
- rice vinegar
- dark brown sugar
- garlic
- ginger
- chilli flakes
For the Salad
- Chinese leaf cabbage (napa cabbage)
- carrot
- cucumber
- bean sprouts
- mint
- coriander
- salted peanuts
- extra lime (optional)
- red chillies (optional)
For the Dressing
- fresh lime juice
- vegetable oil
- light soy sauce
- unseasoned rice vinegar
- white sugar
- garlic
- chilli flakes
How to Make Vietnamese Salad with Baked Tofu
Step 1 — Press and Marinate the Tofu
- Press the tofu for around 20 minutes.
- Make the marinade.
Step 2 — Bake the Tofu
- Once the tofu is ready, cut it into thin strips using a vegetable peeler.
- Place the tofu strips in an ovenproof dish (approximately 23 x 23cm or 9 x 9 inches).
- Toss in the marinade and cook for around 30 to 35 minutes (20 to 25 minutes if using an air fryer) until golden. Toss halfway through cooking.
Step 3 — Prepare the Vegetables
- Cut the cabbage into thin shreds. Cut the carrot into thin strips using a Julienne cutter. Cut the cucumber into small sticks. Chop the mint and coriander.
Step 4 — Make the Dressing
- Make the dressing by whisking together all its ingredients into a bowl.
Step 5 — Assemble the Vietnamese Salad and Serve
- Toss together the cabbage, carrot, cucumber and bean sprouts in a large salad bowl.
- Add the dressing, mint, coriander and 3/4 of the peanuts. Toss again until everything is well combined.
- Place the baked tofu on top of the salad. Scatter the remaining peanuts on top.
- Optional: serve with extra slices of lime, mint and sliced red chillies on top.
Make-ahead Tips
This salad is great for batch cooking and advance prep. Breaking it into components means you can have dinner on the table in under ten minutes on a busy weeknight, or arrive at a dinner party relaxed rather than flustered. Here’s a step-by-step timeline.
- Up to 24 hours ahead: press the tofu
Press the tofu up to 24 hours in advance. I like to use a tofu press and keep it oin the fridge. - Up to 24 hours ahead: make the dressing
Whisk together the dressing, pour it into a sealed jar and refrigerate. Give it a good shake before using. - A few hours ahead: prep the vegetables
Cut the cabbage into long thin strips, julienne the carrot, cut the cucumber into sticks and store them in the fridge separately in airtight containers. This keeps them crisp and ready. Do not dress the vegetables in advance. - A few hours ahead: marinate the tofu
Marinating the tofu for a few more hours than in the method below will give it even more flavour. - At serving time: bake and assemble
While the tofu is cooking, toss the vegetables and dressing together. Top with the warm tofu and finish with peanuts and herbs.
How to Serve Vietnamese Salad
This Vietnamese salad is wonderfully versatile. It works brilliantly as a light main for four people or as a starter for six. Perfect for a summer dinner party where you want something fresh and impressive without spending the afternoon in the kitchen. Here are some of my favourite ways to serve it.
- As a summer main: Serve it in a large sharing bowl at the centre of the table with extra lime wedges, chillies and mint alongside.
- As a starter or side: Divide into small bowls or plates. Works alongside other grilled proteins, cold rice noodles or a simple fragrant rice dish. The spicy, zesty dressing cuts through richer flavours beautifully.
- As part of a spread: Add to a Asian-inspired spread alongside fresh spring rolls, edamame, miso soup or a noodle salad. The bright, herb-forward flavours complement a wide range of Asian dishes.
Finishing touches that make a difference
Don’t underestimate the garnishes. A squeeze of fresh lime brightens every mouthful. Sliced red chillies add heat and colour. A few extra mint leaves keep things fragrant. If you want to add more substance, thin rice noodles tossed through the salad turn it into a heartier bowl.
Serving tip: Place the warm baked tofu on the salad just before bringing it to the table. The contrast between the warm tofu and the cool, crisp vegetables is delicious.
How to Store Vietnamese Salad
This salad is best served straightaway once the tofu is cooked. Leftovers can be kept in the fridge for up to a day but will lose their crunch. If you need to bulk up your leftovers, you can add some cold rice noodles.
Freezing: This salad is not suitable for freezing.
Frequently Asked Questions
Chinese leaf cabbage (also called napa cabbage or Chinese cabbage) is a mild, crunchy leafy vegetable with pale green, tightly packed leaves. It is widely available in UK supermarkets. If you cannot find it, savoy cabbage or romaine lettuce both work well here.
It is Vietnamese-inspired rather than strictly traditional. Classic Vietnamese salads typically uses fish sauce in the dressing and frequently include chicken or prawns. This version swaps fish sauce for soy sauce and rice vinegar to keep it vegan, and uses tofu in place of meat. The spirit (vibrant fresh herbs, crunchy vegetables, a punchy sweet-sour dressing) is true to the original. If you’d like to explore authentic Vietnamese cuisine further, check out Viet World Kitchen by Andrea Nguyen.
Use extra-firm tofu as it holds its shape better when sliced. Softer tofu will fall apart. Most large UK supermarkets (Tesco, Sainsbury’s, Waitrose, M&S) stock extra-firm tofu in the chilled section. I like brands like Cauldron or Tofoo.
Simply reduce or omit the chilli flakes in both the marinade and the dressing. Leave out the optional fresh red chillies at the end as well. Conversely, if you love heat, add a finely sliced fresh bird’s eye chilli to the dressing alongside the chilli flakes for an extra kick. The heat level is entirely up to you.
I hope you enjoy this Vietnamese salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Vietnamese Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g extra-firm tofu
FOR THE MARINADE:
- 2 Tbsp fresh lime juice
- 2 Tbsp vegetable oil
- 2 Tbsp light soy sauce
- ½ Tbsp rice vinegar
- 2 Tbsp dark brown sugar
- 2 garlic cloves grated
- 1 tsp grated ginger
- ¼ tsp chilli flakes
FOR THE SALAD:
- ½ head Chinese leaf cabbage (napa cabbage)
- 175 g carrot
- 1/2 medium cucumber
- 100 g bean sprouts
- 15 g mint
- 15 g coriander
- 75 g salted peanuts roughly chopped
FOR THE DRESSING:
- 3 Tbsp fresh lime juice
- 4 Tbsp vegetable oil
- 2 Tbsp light soy sauce
- 1 Tbsp unseasoned rice vinegar
- 1 Tbsp white sugar
- 2 cloves garlic grated
- 1/2 tsp chilli flakes
TO SERVE: (optional)
- lime
- mint
- red chillies
Instructions
- Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.400 g extra-firm tofu
- Make the marinade: Whisk together in a small bowl all the marinade ingredients. Set aside.2 Tbsp fresh lime juice, 2 Tbsp vegetable oil, 2 Tbsp light soy sauce, ½ Tbsp rice vinegar, 2 Tbsp dark brown sugar, 2 garlic cloves, 1 tsp grated ginger, ¼ tsp chilli flakes
- Preheat the oven to 200°C / 400°F or the air-fryer to 180°C.
- Once the tofu is ready, cut it into thin strips using a vegetable peeler. Place the tofu strips in an ovenproof dish (approximately 23 x 23cm or 9 x 9 inches). To keep the tofu moist during cooking, avoid spreading it too thinly across a large roasting tray.
- Toss in the marinade and cook for around 30 to 35 minutes (20 to 25 minutes if using an air fryer) until golden. Toss halfway through cooking.
- While the tofu is cooking, prepare the vegetables. Cut the cabbage into thin shreds. Cut the carrot into thin strips using a Julienne cutter. Cut the cucumber into small sticks. Chop the mint and coriander.½ head Chinese leaf cabbage, 175 g carrot, 1/2 medium cucumber, 15 g mint, 15 g coriander
- Make the dressing by whisking together all its ingredients into a bowl.3 Tbsp fresh lime juice, 4 Tbsp vegetable oil, 2 Tbsp light soy sauce, 1 Tbsp unseasoned rice vinegar, 1 Tbsp white sugar, 2 cloves garlic, 1/2 tsp chilli flakes
- To assemble the salad, toss together the cabbage, carrot, cucumber and bean sprouts in a large salad bowl.100 g bean sprouts
- Add the dressing, mint, coriander and 3/4 of the peanuts. Toss again until everything is well combined.75 g salted peanuts
- When the tofu is ready, place on top of the salad. Scatter the remaining peanuts on top.
- Optional: serve with extra slices of lime, mint and sliced red chillies on top.lime, red chillies, mint
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vietnamese-salad-baked-tofu/
I cannot wait to see your posts!
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