Bun cha is a Vietnamese dish whose traditional recipe includes grilled pork served over rice noodles. In this meat-free version, tofu is marinated in a blend of Asian sauces and then pan-fried until crispy. It's served over a bed of brown rice noodles with fresh vegetables, herbs, and tangy dressing. The crispy tofu is sticky, sweet, and spicy, while the salad is fresh and bold. The combination of flavors will have your taste buds dancing!
Bun Cha: Vietnamese Crispy Tofu With Noodles [Vegan]
For the Tofu:
- Avocado oil or vegetable oil
- 1 14-ounce pack of firm tofu, drained, and cut into cubes
- 1 tablespoon hoisin sauce
- 2 tablespoon sweet chili sauce
- 1 teaspoon Sriracha
- 1 onion sliced
- Salt, to taste
For the Salad:
- 1 pack brown rice noodles, cooked according to package
- 2 cups spinach
- 3 carrots, sliced
- 1/2 cucumber
- 2 spring onions, chopped
- 1 bunch of mint leaves
- 1 bunch of Thai basil leaves
For the Dressing:
- 3 tablespoons agave nectar or maple syrup
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 stick lemongrass, crushed
- 1 garlic clove, crushed
- 1 tablespoon ginger, grated
- Combine all dressing ingredients in a bowl, set aside and allow some time for flavors to infuse.
- Heat oil in a small pan, add onion, sprinkle with salt, and cook on medium-low temperature to allow onions to caramelize. Let these cook for 20 minutes, or until they turn golden brown and sweet.
- Heat 3 tablespoons of avocado oil in a separate pan, add in cubes of tofu, and pan-fry on each side until crispy and brown.
- Reduce heat to medium, drain the excess oil from the tofu, and toss the hoisin, sweet chili, and Sriracha sauces in the pan until tofu is coated. Remove from heat and set aside.
- Build all your salad ingredients in a bowl, toss with dressing, then add your tofu and caramelized onions.
- Garnish with lime and crushed peanuts, if desired.