Vegetarian Bun Cha
Discover the vibrant flavors of Vietnamese cuisine with this delightful Vegetarian Bun Cha recipe! A plant-based twist on the classic dish, this recipe features golden, crispy tofu paired with refreshing rice vermicelli noodles and a medley of colorful, crunchy vegetables like cucumber, carrot, and crisp lettuce. Fresh herbs, including mint and cilantro, bring an aromatic burst to every bite, while a tangy, sweet, and mildly spicy sauce made with lime juice, soy sauce, and sriracha ties everything together beautifully. Finished with a sprinkle of roasted peanuts for added texture, this vegetarian dish is a masterpiece of contrasting flavors and textures, perfect for a light yet satisfying meal. Whether you're looking for healthy Vietnamese recipes or delicious vegetarian noodle bowls, this quick-to-make dish is guaranteed to impress and can be ready in under 40 minutes!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Prepare the vegetables: Julienne the carrot and cucumber. Wash and dry the lettuce, mint, and cilantro. Tear the lettuce into bite-sized pieces.
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.
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.
Assemble the dish: Divide the cooked noodles equally among four bowls. Top with the crispy tofu, julienned carrots, cucumber, lettuce, mint, and cilantro.
Sprinkle chopped peanuts on top and serve with prepared sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 28.0 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1974 mg | 42% | |
*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.
