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Vermicelli Salad with Hoisin Tofu

A refreshing Vietnamese salad perfect for a light summer’s lunch or dinner
Difficulty Level: Easy
Serves: 4


200g vermicelli noodles
3 cups of shredded red cabbage
2 medium carrots, grated coarsely
2 sprigs of spring onion, sliced
1 cucumber, sliced
½ red onion, sliced
¼ cup of shredded coriander
¼ cup of shredded mint
1 jalapeno, sliced (optional)
200g firm tofu, cut into squares (substitute with meat if preferred)
½ cup of Hoisin sauce
4 tablespoons rice vinegar
4 tablespoons soy sauce
1 lime, juiced
2 cloves of garlic, grated
1 knob of ginger, grated


  1. Cook noodles according to instructions on packet. Drain and set aside
  2. Coat frypan with canola oil and fry tofu until lightly browned (approx. 5 minutes). Add in Hoisin sauce and continue to cook until sauce thickens
  3. For dressing, mix rice vinegar, soy sauce, lime juice, garlic, ginger and 2 tablespoons of oil (olive or sesame) together until combined
  4. To serve, mix together noodles, vegetables and herbs, and top with tofu and dressing