Bun Chay (Vegan Tofu and Herb Vermicelli Bowl)

Vietnamese · 35 min · Tofu · vegetarian, vegan, dairy-free

Shop ingredients

Ingredients

• 14 oz firm tofu, cubed
• 8 oz rice vermicelli noodles
• 2 tbsp lemongrass, minced
• 3 tbsp vegan fish sauce or soy sauce
• 2 tbsp lime juice
• 2 tbsp sugar
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1 cup fresh mint and cilantro
• 1/4 cup roasted peanuts, crushed

Method

1. Press tofu 10 minutes, cube, and toss with lemongrass and 1 tbsp vegan fish sauce.
2. Pan-fry the tofu in a little oil over medium-high 8-10 minutes until golden on all sides.
3. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
4. Whisk remaining vegan fish sauce, lime juice, sugar, and 1/2 cup water into a dressing.
5. Divide noodles among bowls with cucumber, carrot, bean sprouts, and herbs.
6. Top with the crisp tofu and peanuts, then pour the dressing over.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook