Crispy Tofu Vermicelli Bowl — Bun Chay
Vietnamese chay vermicelli bowl topped with crispy lemongrass tofu and seared shiitake mushrooms layered over rice noodles with shredded lettuce, cucumber, herbs, pickled carrot, crushed peanuts, and a vegetarian nuoc cham dressing.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g shiitake in hot water 10 minutes until plump, drain, halve. Mince 4 stalks lemongrass, 8 garlic cloves, 60g shallot. Cube 120g pineapple. Toss 400g tofu batons with 1/4 cup soy sauce, 2 tsp brown sugar, 2 tsp mushroom seasoning, 1 tsp pepper; marinate 5 minutes. Peel 120g carrot into matchsticks. Slice 2 red chillies and 120g cucumber into half-moons. Whisk pineapple, 1/4 cup soy sauce, 60ml hot water, 2 tbsp sugar, 2 tbsp lime juice, chilli off heat 1 minute until amber.
Boil
Bring a pot of water to rolling boil over high heat 5 minutes. Drop 300g vermicelli in, cook 4 minutes until just tender. Drain, rinse cold, shake until noodles loosen into clean strands.
Fry
Heat 3 tbsp oil in a large skillet over medium-high 90 seconds until shimmering. Lay tofu in a single layer (work in two batches if needed), cook 2 minutes per side until faces crisp deep golden brown and edges crackle.
Saute
Push tofu aside, add remaining 3 tbsp oil over high 1 minute. Drop lemongrass, garlic, shallot, shiitake in 90 seconds until fragrant. Toss carrot in to soak the dressing off the heat.
Plate
Lay 30g butter lettuce in the base of each deep bowl, mound vermicelli over, tip tofu and shiitake on top. Scatter cucumber, Vietnamese mint, cilantro, roasted peanuts, fried shallot, pour nuoc cham over to dress.
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