Vietnamese lotus root tofu salad is a crunchy, herb-filled gỏi ngó sen-style salad made with tender-crisp lotus root, fresh vegetables, tofu, and a bright lime dressing. This vegetarian version takes inspiration from Vietnamese lotus root salads, which vary by household and region, and balances crisp textures with salty, sour, lightly sweet, and spicy flavors.
Ingredients
- 12 oz (340 g) fresh lotus root, peeled; or 1 can (14 oz/400 g) sliced lotus root, drained and rinsed
- 14 oz (397 g) extra-firm tofu, drained and patted dry
- 1 medium carrot, about 1 cup (110 g), peeled and cut into fine matchsticks
- 1 small seedless cucumber, about 1 cup (150 g), cut into thin matchsticks
- 2 cups (140 g) finely shredded green cabbage
- 1 cup (15 g) loosely packed fresh mint leaves, torn if large
- 1 cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 2 tablespoons (18 g) roasted unsalted peanuts, roughly chopped
- 2 tablespoons (10 g) fried shallots, for topping
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- 3 tablespoons (45 ml) fresh lime juice, from about 2 limes
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) light soy sauce or tamari
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (5 ml) vegetarian fish sauce, optional; use additional soy sauce for a simpler substitute
- 1 small Thai bird’s-eye chile, thinly sliced, or ¼ teaspoon (1 g) red pepper flakes, optional
Instructions
- Prepare the vegetables and tofu. If using fresh lotus root, peel it and slice it crosswise into rounds about ⅛ inch (3 mm) thick. Keep the slices in a bowl of cool water while you finish cutting to limit browning. Cut the tofu into bite-size rectangles or cubes, and prepare the carrot, cucumber, cabbage, mint, and cilantro. Pat the tofu dry again just before frying; dry surfaces brown more readily and are less likely to splatter.
- Make the dressing. In a small bowl, stir together the lime juice, rice vinegar, water, soy sauce, sugar, and vegetarian fish sauce, if using. Stir until the sugar dissolves, then add the chile. Taste a small spoonful: it should be distinctly tangy, balanced by a little sweetness, with enough salt to season the vegetables. Add another teaspoon of lime juice if it tastes flat, or a teaspoon of water if it is too sharp. Set aside while you cook the tofu and lotus root.
- Brown the tofu, about 8 minutes. Heat the neutral oil in a large nonstick skillet over medium heat. Arrange the tofu in one layer and cook for about 4 minutes without moving it, until the underside is golden. Turn the pieces and cook for another 3 to 4 minutes. Transfer them to a plate. The tofu does not need a crisp crust all over; a few browned sides give the salad a savory contrast while leaving the centers tender.
- Blanch fresh lotus root, 4 minutes. Bring a medium saucepan of water to a boil. Drain the lotus root slices and add them to the pan. Boil for 3 to 4 minutes, until they are just tender but still pleasantly crisp. Drain immediately and rinse briefly under cool running water to stop the cooking. If using canned lotus root, skip boiling; drain and rinse it well, then pat it dry. Canned slices are already cooked, so blanching them can make them soft.
- Cool the cooked ingredients, 10 minutes. Spread the tofu and fresh lotus root in separate layers on a plate or tray and let them cool for 10 minutes. This short cooling period keeps the herbs from wilting and prevents the dressing from becoming diluted by steam. If either ingredient is still warm after 10 minutes, give it a little longer before assembling.
- Toss and finish the salad. Put the lotus root, carrot, cucumber, and cabbage in a large bowl. Add about two-thirds of the dressing and toss well, separating any clumps of cabbage. Fold in the cooled tofu, mint, and cilantro gently so the tofu keeps its shape. Taste and add more dressing as needed. Scatter the peanuts and fried shallots over the top just before serving so they stay crisp.
Tips
- Keep the lotus root crisp. Fresh lotus root should be pale and firm, without soft or dark patches. Slice it evenly so every piece blanches at about the same rate, and start checking at 3 minutes. A brief boil softens the raw edge without taking away the characteristic crunch. If a fresh root is unavailable, drained canned slices are convenient and tender; rinse away the canning liquid and skip the blanching step.
- Choose a tofu texture you like. Extra-firm tofu is easiest to brown and toss without breaking. For a softer, more delicate salad, use firm tofu, pat it dry carefully, and turn it with a thin spatula. Avoid silken tofu here: it tends to collapse when mixed with the vegetables and dressing.
- Adjust the vegetarian seasoning thoughtfully. Vegetarian fish sauce adds a savory, fermented note closer to the flavor of traditional fish-sauce dressing. It can be hard to find, so soy sauce or tamari is a practical substitute, though the result tastes more soy-forward and less complex. Check labels if you need the dish to be fully vegetarian or gluten-free; tamari is often gluten-free, but not every brand is.
- Dress in stages. Vegetables release moisture after they are salted and dressed. Start with about two-thirds of the dressing, then add more after tossing and tasting. Keep the peanuts and fried shallots separate until the last moment. This makes the salad taste fresher and prevents the toppings from turning soggy.
Serving Suggestions
Serve the salad as a refreshing first course, a light lunch, or a side dish alongside steamed rice and a hot main. It works particularly well with simply grilled or roasted vegetables, rice-paper rolls, or a bowl of noodle soup, because its crisp, sour-sweet flavors provide contrast without making the meal feel heavy. For a more substantial vegetarian plate, offer extra tofu and a serving of jasmine rice or rice noodles.
Bring the salad to the table in a wide shallow bowl so the herbs and crunchy toppings remain visible. Put extra lime wedges, sliced chile, and a small bowl of dressing nearby for people who want a sharper or hotter portion. If serving it as part of a meal with several dishes, add the peanuts and fried shallots right before the salad goes out; they are at their best when crisp. The recipe serves four as a side, or two to three as a main dish with rice or noodles.
Variations
For a meal with more protein, add 1 cup (150 g) of cooked, shelled edamame or 1 cup (150 g) of thinly sliced seitan. Toss either addition with the vegetables and dressing. If you eat seafood, cooked shrimp can be used instead of some or all of the tofu, but keep it chilled until assembly and do not leave the finished salad at room temperature for more than 2 hours.
Bean sprouts, thinly sliced red bell pepper, or green papaya can replace part of the cabbage or cucumber. These swaps change the crunch and flavor but work with the same dressing. If using sprouts, choose fresh, crisp ones and keep them refrigerated until serving. For a milder salad, leave out the chile; for more heat, add a little extra fresh chile at the table rather than making the whole bowl too spicy for guests.
You can also make the dressing without soy sauce by using a measured amount of vegetarian fish sauce and adjusting the salt to taste. The dressing will have a more pronounced fermented savoriness. For a less sweet, sharper profile, reduce the sugar to 2 teaspoons (8 g), taste, and add the remaining amount only if needed. Vietnamese lotus root salads have many variations, so these changes are options rather than rules; aim for a balance of crunch, herbs, and bright dressing.
Storage and Reheating
This salad is best assembled shortly before eating. Once the vegetables are dressed, they gradually soften and release water, while the fried shallots and peanuts lose their crunch. If you expect leftovers, store the undressed vegetables, tofu, dressing, and crunchy toppings separately. Refrigerate everything within 2 hours of preparation; use shallow, covered containers and keep the refrigerator at 40°F (4°C) or colder.
Undressed cut vegetables and cooked tofu are best used within 3 to 4 days. Keep the dressing in a sealed jar in the refrigerator for up to 4 days, and shake or stir it before using because the ingredients may separate. For the best texture, keep cut mint and cilantro dry and separate, and add them when you assemble each serving. A fully dressed leftover salad is still safe to refrigerate within the same 2-hour limit, but its texture is best within about 1 day.
There is no need to reheat the salad; it is intended to be served cool or at room temperature. If you prefer warm tofu, lift it out before storing and reheat it separately in a skillet until hot, then let it cool briefly before adding it to fresh vegetables. Do not warm the whole dressed salad, because heat wilts the herbs and makes the vegetables limp. Discard any portion that has been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Can I make Vietnamese lotus root tofu salad ahead?
Yes. Cook and cool the lotus root and tofu, cut the vegetables, and mix the dressing up to a day ahead; refrigerate each component separately. Keep the herbs dry and the peanuts and fried shallots sealed at room temperature. Toss everything together shortly before serving, adding dressing gradually so the vegetables stay crisp.
Do I need to cook lotus root before adding it?
Fresh lotus root should be briefly blanched for this salad. Three to four minutes in boiling water makes it pleasantly tender while preserving a firm bite. Canned lotus root is already cooked, so drain and rinse it instead; boiling canned slices can leave them too soft for the salad’s intended texture.
What does lotus root taste like?
Lotus root has a mild, slightly sweet flavor and a crisp texture. Its round slices have naturally patterned holes, which let the dressing cling in small amounts. The flavor is subtle, so it pairs easily with the lime dressing, herbs, peanuts, and tofu without overpowering them.
Can I use pre-fried or baked tofu?
Yes. Use about 14 oz (397 g) and cut it into bite-size pieces. If the tofu is already seasoned, taste the dressing before adding extra soy sauce, since the finished salad could become too salty. Baked tofu is generally firmer and chewier than pan-fried tofu, so it may need a little more dressing to coat it well.
Is this salad vegan and gluten-free?
It is vegan when you use vegetarian fish sauce or soy sauce instead of traditional fish sauce, and when the fried shallots contain no animal-derived ingredients. To make it gluten-free, use certified gluten-free tamari and check the labels on the vegetarian fish sauce and fried shallots. Ingredients and formulations vary, so package labels are the reliable guide.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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