Vegan Bún Chay Noodle Salad
In need of a healthy 30-minute meal? Look no further than this Vegan Bún Chay noodle salad!
THE RECIPE
INGREDIENTS
For the Dressing:
- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 3 tablespoons coconut or date sugar*
- 2 tablespoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
- 2 tablespoons freshly grated lemongrass (white part only)
- 1 clove garlic, grated
- 1 to 2 bird's eye chilies, sliced (optional)
- 2 to 3 dashes maggi (optional)
- 1 tablespoon water
For the Bún Chay:
- 8 ounces thin rice noodles (vermicelli-style)
- 2 carrots, julienned
- 1 large bell pepper (orange, yellow, or red), thinly sliced
- 1 cup English cucumber half moons
- 1 cup cilantro stems and leaves (remove tough stem ends if desired)
- 1 cup Thai basil leaves
- 1 cup mint leaves
- 1 cup chopped peanuts
- Lime wedges for serving (optional)
For the Caramelized Tofu:
- 1 tablespoon peanut oil
- 14 ounces firm tofu, sliced into bite-sized rectangles
- 2 teaspoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon coconut or date sugar
INSTRUCTIONS
- 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, then divide into four serving bowls.
- Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved. Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
- Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.
Source: thewanderlustkitchen.com
