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Vietnamese Mushroom and Tofu Salad
with vermicelli / carrots / cucumbers / lime dressing

Active: 40 minTotal: 1 hr

We featured a vermicelli salad in July 2015 and our community loved the fresh flavors in the hot summer months. This revised version gives you the option to make extra salad components and turn them into summer rolls on Wednesday so you'll spend even less time in the kitchen this week.



Vietnamese Dressing with Lime:
  • Ginger - 1 inch
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Limes, juice - 2
  • Water - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Green onions, green parts only - 2, minced
Vietnamese Tofu and Mushroom Stir-Fry:
  • Tofu, extra firm - 16 oz, cubed (vacuum packed preferable)
  • Honey - 3 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Water - 1 Tbsp
  • Cornstarch - 2 tsp
  • Mushrooms, any button (look for pre-sliced to save time) - 8 oz, sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Vietnamese Salad:
  • Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
  • Carrots - 5 oz, matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz, matchsticks
  • Green lettuce, small - 1 head, chopped
  • Mint, fresh - 8 leaves, chopped
  • Peanuts, roasted and unsalted - 1/2 cup
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Tofu - (Double if making Wednesday's dinner.) If tofu is packaged in water, press out liquid first. (Can be done 1 day ahead)
  2. Make stir-fry sauce - (Double if making Wednesday's dinner.) Combine honey, soy sauce (the portion for the stir-fry), water and cornstarch. (Can be done up to 5 days ahead)
  3. Make dressing - Grate ginger. Combine with sugar, vinegar, soy sauce (the portion for the dressing), lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
  4. Mushrooms - (Double if making Wednesday's dinner.) Thinly slice mushrooms and remove any tough stems. (Can be done up to 3 days ahead)
  5. Cook rice noodles - (Double if making Wednesday's dinner.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
  6. Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
  7. Lettuce / Mint / Green onions - Prep as directed. Reserve green parts of green onions and discard white parts (or use for another recipe).


  1. Heat a wok or saute pan with first part of cooking oil over medium-high heat. Add tofu to heated oil with some salt and pepper and saute until golden brown, 5 to 6 minutes. Transfer tofu to a plate and return wok to heat.
  2. Add second part of cooking oil and mushrooms to heated oil. Saute mushrooms until golden brown, 3 to 4 minutes. Add the tofu back to the pan along with stir-fry sauce. Simmer until sauce thickens and coats tofu and mushrooms, ~2 minutes more. (If doubled, remember to reserve half the cooked tofu and mushrooms for Wednesday.)
  3. Whisk dressing and sprinkle green onions over the top.
  4. Assemble salads by combining lettuce, noodles, cucumbers, carrots, mushrooms and tofu in serving bowls. (If mushrooms and tofu were doubled, remember to save half for Wednesday.) Top with mint and peanuts. Pour dressing over salad just before serving and toss well. Enjoy!

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This meal has 40 reviews

Comment from husband: "This could be served at a restaurant!" So delicious.

By: Katharine
Posted: Jul 16, 2016
Diet: Vegetarian

Dressing was pretty good, not nearly as fishy as some reviews lead me to believe. I fell asleep before I could finish (totally because of the back to back 16 HR night shifts I just finished) and when I woke up 1/2 hour later, my salad had been picked clean by vultures, I mean, children.

By: Daria
Posted: Jul 16, 2016
Diet: Original

Refreshing salad dinner, amazed that I made something that tasted so good. Husband had two platefuls, toddler really only liked the noodles. Surprised that it was enough for a meal. Thanks CookSmarts!

By: Shawn
Posted: Jul 16, 2016
Diet: Original

We really enjoyed this! Definitely use pre-shredded carrots, and would use English cucumber next time so there's less seeds in the matchsticks. Great flavors & textures together!

By: Elissa
Posted: Jul 16, 2016
Diet: Original

Wonderful. We ate so much we had to sub another protein in the spring rolls later in the week.

By: Casey
Posted: Jul 15, 2016
Diet: Original

Very good. Liked that all the ingredients made a 2nd meal this week, too!

By: Angela
Posted: Jul 14, 2016
Diet: Original