Vegetarian Bun Cha
Transform your weeknight dinner with this vibrant and delicious Vegetarian Bun Cha, a plant-based twist on the classic Vietnamese dish! This recipe swaps grilled pork for golden, crispy tofu, creating the perfect protein-packed centerpiece. Fresh, crunchy vegetables—like julienned carrots, cucumber, and crisp lettuce—pair beautifully with tender rice vermicelli noodles, while fragrant herbs like mint and cilantro add a pop of refreshing flavor. The zesty dipping sauce, made with soy sauce, lime juice, and a dash of sriracha, ties everything together with its sweet, tangy, and spicy notes. Sprinkled with roasted peanuts for a satisfying crunch, this bowl is light, wholesome, and bursting with colors and textures! Ready in under 40 minutes, it's the ultimate healthy, vegetarian delight that's easy enough for weeknight meals yet impressive enough for guests. Perfect for fans of Vietnamese cuisine looking for a meat-free option!
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Ingredients
- 400 grams firm tofu
- 200 grams rice vermicelli noodles
- 1 large carrot
- 1 medium cucumber
- 4 large lettuce leaves
- 0.5 cup fresh mint
- 0.5 cup fresh cilantro
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 tablespoons soy sauce (for sauce)
- 2 minced garlic cloves
- 1 small, thinly sliced chili (optional)
- 0.25 cup, roasted and chopped peanuts
Directions
Step 1
Press the tofu: Wrap tofu in a clean kitchen towel and place a heavy object on top for at least 15 minutes to remove excess moisture.
Step 2
Cook the noodles: Bring a pot of water to boil and cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Step 3
Prepare the vegetables: Julienne the carrot and cucumber. Wash and dry the lettuce, mint, and cilantro. Tear the lettuce into bite-sized pieces.
Step 4
Cut the tofu into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 8 minutes. Remove from heat.
Step 5
Prepare the sauce: In a small bowl, combine soy sauce, lime juice, sugar, rice vinegar, sriracha, minced garlic, and thinly sliced chili. Stir until the sugar dissolves. Adjust seasoning to taste.
Step 6
Assemble the dish: Divide the cooked noodles equally among four bowls. Top with the crispy tofu, julienned carrots, cucumber, lettuce, mint, and cilantro.
Step 7
Sprinkle chopped peanuts on top and serve with prepared sauce on the side for dipping or drizzling.
Nutrition Facts
| Serving size | (1182.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1702.4 |
| Total Fat 65.7g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 20.5g | |
| Cholesterol 1.8mg | 0% |
| Sodium 4054.9mg | 0% |
| Total Carbohydrate 219.4g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 28.0g | |
| Protein 78.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 789.2mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1974.1mg | 0% |
Source of Calories