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Vietnamese Seitan Salad
Bright, punchy, and packed with texture - this Vietnamese seitan salad takes marinated Tofoo Seitan, fries it until deeply caramelised, then piles it onto cold rice noodles with crunchy veg and a tangy lime dressing. It's the kind of dish that's just as good the next day cold from the fridge as it is fresh off the pan. Finished with crushed peanuts, crispy onions, and a drizzle of chilli oil, this seitan salad brings serious flavour to your midweek lunch or dinner rotation — no meat required.
- Serves: 2 people
- Prep: 10 mins
- Cooking: 70 mins
Ingredients
-
For the Seitan
- 225g block of Tofoo Seitan
- 2 tbsp soy sauce
- 1 tsp white miso paste
- 2 tsp sesame oil
- 2 tbsp veg oil
-
For the salad
- 100g dried rice noodles
- 1/4 red cabbage, finely sliced
- 1 carrot, julienned
- 1/4 white onion, finely sliced
- Large handful coriander, roughly torn
-
For the salad dressing
- ½ a lime, juiced
- 2 tbsp soy sauce
- 1 garlic clove, minced
- 3 tbsp water
- 2 tbsp rice vinegar
- 1 tbsp sugar (any)
-
To finish
- Small handful peanuts, roughly chopped
- 1 mild red chilli, sliced
- Small handful crispy onions
- Crispy chilli oil
Get started
- Tear/cut up pieces of Seitan very finely into long strands. Add soy, miso, sesame oil and a pinch of salt and pepper in a bowl and mix into an emulsion. Add Seitan into the marinade and leave for up to an hour.
- Heat your veg oil in a large, non-stick pan over a medium heat, add marinated Seitan and fry for 10 mins, stirring as you go until coloured. Set aside to cool.
- Add rice noodles to a bowl of boiling water and leave for 5 minutes. Strain noodles and rinse with cold water. Set aside.
- Make the salad dressing by combining all the ingredients in a bowl. Mix Seitan, noodles and chopped veg in a bowl.
- Pour over salad dressing and mix. Garnish with peanuts, sliced red chilli, crispy onion and a good glug of crispy chilli oil.
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