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Five Colour Salad Recipe




  • 4tbsp vegetable oil, divided
  • 400g firm tofu
  • 100g leek, white part only, thinly sliced
  • 1 cube store-bought chao (fermented tofu)
  • 1tbsp fermented soybean sauce
  • 1tbsp chilli sauce
  • 2tsp sugar
  • 1tbsp lime juice
  • 1tbsp sesame or olive oil
  • 1 bird’s eye chili pepper, minced, plus more sliced for garnish
  • 90g cucumber, seeds removed and thinly sliced
  • 90g carrot, peeled and shredded
  • 90g red cabbage, shredded
  • 28g mint
  • 3tbsp roasted peanuts, crushed
  • 2tbsp toasted sesame seeds


In a medium skillet, heat 1tbsp of vegetable oil over medium heat. When hot, add tofu and cook until golden brown on all sides (about 10 minutes). Place tofu on paper towel-lined plate to drain.

Cut tofu into thin strips and set aside.

In a clean skillet, heat remaining 3tbsp of vegetable oil, and then cook and stir sliced leek until golden brown (about 2 minutes).

Using a slotted spoon, transfer leek to a paper towel-lined plate to drain.

In a small bowl, mash the chao into a smooth paste, and then add fermented soybean and chilli sauces, sugar, lime juice, sesame oil, and minced chili pepper, and stir well.

Arrange cucumber, carrot, cabbage and mint on a platter. Top with tofu, and then sprinkle with fried leek, peanuts and sesame seeds.

Drizzle dressing on top, garnish with chilli slices, and toss well before serving.

Recipe courtesy of Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day by Helen Le. Published by Rockpoint.

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