Vegan Bun Cha
A delicious, flavor packed bowl of noodles filled with fresh vegetables and grilled tofu.
Ingredients
- 2 oz dry rice noodles
- 6 oz tofu patted dry and cut into 1/2 inch cubes
- 1 cup cucumber thinly sliced
- 1 cup cabbage thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/4 cup fresh mint leaves torn
- 1/2 jalapeno thinly sliced
- lime wedges
- bean sprouts
- avocado
- cilantro
Pickled Veggies
- 1 cup grated carrots
- 1/2 cup sliced radishes
- 1/3 cup rice wine vinegar
- 1/3 cup water
- 1 tspn sugar
- 1/4 tspn salt
Sriracha Dressing
- 4 tbsp vegan mayo
- 1 tbsp water
- 1 tbsp rice wine vinegar
- 2 tspn Sriracha sauce
- 1 tspn sugar
- 1/4 tspn salt
- 1 tspn soy sauce or vegan fish sauce
Instructions
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Boil water and pour over rice noodles and let sit 5 minutes. Drain, rinse and set aside.
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Combine ⅓ cup water and vinegar and heat over medium-high heat in a small pot. Add sugar, radishes and carrots and bring to a simmer. Place in a bowl, cover and chill in a fridge for a few minutes.
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In a small bowl, whisk together the sriracha dressing ingredients.
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Heat oil in a skillet over medium-high heat. Season the oil with salt and pepper. Add tofu and sear until all sides are crispy. If you'd like, add in a little sriracha at the end.
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Divide the noodles in the serving bowls. Arrange the veggies around the noodles. Add the pickled veggies and tofu. Top with fresh mint, jalapeño slices and lime wedges. Spoon the dressing over.
