Vegan Bun Cha
Discover the vibrant flavors of Vegan Bun Cha, a plant-based twist on the beloved Vietnamese classic. This recipe features golden, crispy tofu patties infused with a fragrant marinade of lemongrass, garlic, ginger, and a hint of smoky maple sweetness. Served atop a refreshing bed of rice noodles, crunchy julienned vegetables, and aromatic fresh herbs like mint, cilantro, and basil, this dish is a feast for the senses. A tangy-sweet dipping sauce made with soy sauce, lime juice, and chili flakes ties it all together for an irresistible and satisfying meal. Ready in under an hour, this vegan Bun Cha is perfect for a light lunch or an impressive dinner, offering a healthy, flavor-packed alternative that everyone will love.
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Recipe Information
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
Instructions
Press the tofu for 15-20 minutes to remove excess water. Crumble the tofu into a large bowl.
In a bowl, combine 2 tablespoons of soy sauce, minced lemongrass, minced garlic, grated ginger, maple syrup, liquid smoke, and black pepper. Mix well.
Add the marinade to the crumbled tofu and mix until well combined. Form the mixture into small patties.
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.
Cook the rice noodles according to package instructions, then rinse with cold water to stop the cooking process. Set aside.
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.
In serving bowls, arrange a portion of rice noodles, cucumber, carrot, mint, cilantro, and basil.
Place the tofu patties on top and sprinkle with sesame seeds.
Serve with the dipping sauce on the side.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 49.1 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1638 mg | 126% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
