Vegan Bun Cha
Transform your dinner table with this vibrant and flavor-packed Vegan Bun Cha, a plant-based twist on the classic Vietnamese dish! Featuring crispy tofu patties infused with the aromatic blend of lemongrass, garlic, ginger, and a hint of smoky sweetness, this recipe is a celebration of bold, umami-rich flavors. Paired with refreshing rice noodles, crunchy julienned vegetables, and heaps of fresh herbs like mint, cilantro, and basil, every bowl bursts with freshness and texture. A tangy, slightly spicy dipping sauce ties it all together, making this dish as satisfying as it is wholesome. Perfect for a quick 30-minute meal that's both healthy and delicious, this Vegan Bun Cha is a must-try for fans of Vietnamese cuisine and vegan cooking alike!
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Ingredients
- 400 grams Extra-firm tofu
- 4 tablespoons Soy sauce
- 2 Lemongrass stalks, minced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Maple syrup
- 0.5 teaspoon Liquid smoke
- 0.25 teaspoon Black pepper
- 200 grams Rice noodles
- 1 Cucumber, julienned
- 1 Carrot, julienned
- 20 grams Fresh mint leaves
- 20 grams Fresh cilantro leaves
- 20 grams Fresh basil leaves
- 1 Lime, juiced
- 2 tablespoons Rice vinegar
- 1 tablespoon Agave nectar
- 0.5 teaspoon Chili flakes
- 2 tablespoons Sesame oil
- 1 tablespoon Sesame seeds
Directions
Step 1
Press the tofu for 15-20 minutes to remove excess water. Crumble the tofu into a large bowl.
Step 2
In a bowl, combine 2 tablespoons of soy sauce, minced lemongrass, minced garlic, grated ginger, maple syrup, liquid smoke, and black pepper. Mix well.
Step 3
Add the marinade to the crumbled tofu and mix until well combined. Form the mixture into small patties.
Step 4
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Cook the tofu patties for about 4 minutes on each side until they are golden brown and crispy.
Step 5
Cook the rice noodles according to package instructions, then rinse with cold water to stop the cooking process. Set aside.
Step 6
In a small bowl, make the dipping sauce by combining 2 tablespoons of soy sauce, lime juice, rice vinegar, agave nectar, chili flakes, and 1 tablespoon of sesame oil. Stir well.
Step 7
In serving bowls, arrange a portion of rice noodles, cucumber, carrot, mint, cilantro, and basil.
Step 8
Place the tofu patties on top and sprinkle with sesame seeds.
Step 9
Serve with the dipping sauce on the side.
Nutrition Facts
| Serving size | (1115.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1414.5 |
| Total Fat 67.0g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 13.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2958.3mg | 0% |
| Total Carbohydrate 138.9g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 51.8g | |
| Protein 78.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2946.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 2126.8mg | 0% |
Source of Calories