Vegan bun chay

Vegan bun chay

Tags

Asian
Vegan
Vietnamese

Cook

Ingredients

  • 1 450g block tofu
  • 2 stalks lemongrass
  • 3 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 cloves garlic, minced
  • 2 spring onions, chopped
  • 2 tsp sugar
  • 1 birdseye chilli, minced
  • 1 inch ginger, minced
  • 2 tbsp water
  • 120ml hot water
  • 2 tbsp sugar
  • 5 tbsp lime juice
  • 3 tablespoon vegan fish sauce
  • 2 cloves garlic, minced
  • 1 chili, finely sliced
  • 8 ounces thin rice noodles
  • 12 spring rolls
  • 1 head lettuce, torn
  • 2 carrots, julienned
  • 2 bell peppers, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup coriander, chopped
  • ½ cup mint leaves, chopped
  • ½ cup thai basil
  • ½ cup chopped peanuts
  • Lime wedges for serving

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel and cut into strips. Combine with the marinade for at least 30 minutes.
  2. Combine lemongrass, vegetable oil, sesame oil, soy sauces, gochugaru, spring onion, sugar, chilli, ginger and water in a bowl for the marinade.
  3. Heat oil in a pan. Once hot add the tofu and marinade in a single layer. Cook until golden brown on all sides. Remove from heat and set aside.
  4. Meanwhile in a small bowl, mix the hot water and sugar until the sugar is fully dissolved.
  5. Add the lime juice, fish sauce, garlic and chilli. Stir well and set aside.
  6. Cook noodles and spring rolls according to package instructions. Once the noodles are cooked rinse in cold water.
  7. Divide the cooked and cooled vermicelli noodles between two bowls. Add torn lettuce and a generous amount of fresh herbs to each bowl.
  8. Top with carrot, bell pepper and cucumber. Place the tofu and halved spring rolls on top.
  9. Drizzle the Nước Chảm over each bowl. Garnish with peanuts and serve with lime wedges on the side.