Bun Chay (Vegan Tofu and Herb Vermicelli Bowl)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 35 min · Tofu · vegetarian, vegan, dairy-free
486 cal
18g protein
72g carbs
14g fat
per serving · estimated
Ingredients
- 7 oz firm tofu, cubed
- 4 oz rice vermicelli noodles
- 1 tbsp lemongrass, minced
- 1 1/2 tbsp vegan fish sauce or soy sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 cup bean sprouts
- 1/2 cup fresh mint and cilantro
- 1/4 cup roasted peanuts, crushed
Method (tap to check — screen stays awake)
- Press tofu 10 minutes, cube, and toss with lemongrass and 1 tbsp vegan fish sauce.
- Pan-fry the tofu in a little oil over medium-high 8-10 minutes until golden on all sides.
- Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
- Whisk remaining vegan fish sauce, lime juice, sugar, and 1/2 cup water into a dressing.
- Divide noodles among bowls with cucumber, carrot, bean sprouts, and herbs.
- Top with the crisp tofu and peanuts, then pour the dressing over.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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