Vegan bun chay
Ingredients
- ¼ cup rice vinegar
- 3 tbsp lime juice
- 3 tsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp grated lemongrass
- 1 clove garlic, grated
- 2 bird eye chillies, sliced
- 1 tbsp water
- 8 ounces thin rice noodles
- 2 carrots, julienned
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 avocado
- 1 cup coriander
- ½ cup mint leaves
- ½ cup chopped peanuts
- Lime wedges for serving
- 1 tbsp peanut oil
- 1 block tofu
- 2 tsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
Steps
- Set a large pot of water on the stove to boil.
- Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
- Cook the noodles according to package directions; rinse with cold water, drain well.
- Heat one tablespoon of peanut oil in a large skillet, add the tofu pieces and fry until golden brown.
- While tofu is frying, stir soy sauce, sesame oil, and sugar in a small bowl until the sugar has dissolved.
- Once tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan until it thickens
- Flip the tofu to ensure the sauce coats and sticks to each side.
- Top the noodle bowls with tofu, carrot, bell pepper, avocado, red onion, herbs, and peanuts.
- Pour a quarter of the prepared dressing over each serving.