Vegan Tofu Bún Chay with Peanut Sauce

A vibrant and flavorful vegan take on Bún Chay, featuring crispy tofu, fresh herbs, vermicelli noodles, and a rich, savory peanut sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675

Level

Easy

Yields

4 servings

Cost

£2.45

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

Asian

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Healthy

Ingredients

Servings

1blockExtra-firm tofu(Pressed to remove excess water)

£3.00

2tablespoonsSoy sauce

£0.10

1tablespoonRice vinegar

£0.08

1teaspoonSesame oil

£0.15

2tablespoonsCornstarch

£0.05

2tablespoonsVegetable oil(For baking/frying the tofu)

£0.04

8ouncesVermicelli rice noodles

£1.50

1cupShredded carrots

£0.30

1cupShredded cucumber

£0.40

1cupBean sprouts

£0.75

0.5cupFresh mint leaves(Chopped)

£0.60

0.5cupFresh cilantro leaves(Chopped)

£0.60

0.5cupPeanut butter(Creamy)

£0.75

2tablespoonsSoy sauce(For the sauce)

£0.10

2tablespoonsRice vinegar(For the sauce)

£0.08

1tablespoonMaple syrup or agave(For the sauce)

£0.30

1teaspoonsSriracha(Adjust to taste, for the sauce)

£0.10

2tablespoonsWater(To thin the sauce as needed)

0.3cupRoasted peanuts(Chopped, for garnish)

£0.50

4Lime wedges(For serving)

£0.40

Total Cost

£9.80

£2.45 per serving

The Method

1
Preheat oven to 400°F (200°C). Cut the pressed tofu into 1/2-inch cubes. In a bowl, whisk together soy sauce, rice vinegar, and sesame oil. Toss the tofu cubes in the mixture, then sprinkle with cornstarch and toss to coat evenly.
2
Spread the tofu cubes on a baking sheet lined with parchment paper. Drizzle with vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
3
While the tofu is baking, cook the vermicelli rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
4
Prepare the peanut sauce: In a small saucepan or microwave-safe bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup/agave, and sriracha. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Warm the sauce gently.
5
Assemble the Bún Chay: Divide the cooked vermicelli noodles among bowls. Top with shredded carrots, cucumber, bean sprouts, mint, and cilantro.
6
Add the crispy tofu to each bowl. Drizzle generously with peanut sauce.
7
Garnish with chopped roasted peanuts and serve with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (450g)

675 kcal / 2824 kJ

Carbs

66g

25% of RDA

Fat

35g

50% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

16 g

18% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Pressing the tofu thoroughly is crucial for achieving a crispy texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of sriracha in the peanut sauce to your preferred spice level.

Feel free to add other vegetables such as shredded lettuce, pickled vegetables, or edamame.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.

If you don't want to bake the tofu, you can pan-fry it in a skillet until crispy. Make sure to use enough oil to prevent sticking.

Cooking Equipment

Large pot

Oven

Baking sheet

Large bowl

Small saucepan or microwave-safe bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Pressing the tofu thoroughly is crucial for achieving a crispy texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of sriracha in the peanut sauce to your preferred spice level.

Feel free to add other vegetables such as shredded lettuce, pickled vegetables, or edamame.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.

If you don't want to bake the tofu, you can pan-fry it in a skillet until crispy. Make sure to use enough oil to prevent sticking.

Vegan Tofu Bún Chay with Peanut Sauce

Ingredients

The Method