Bún Chả Chay

Bún Chả Chay is a delightful Vietnamese dish featuring grilled marinated tofu served over rice vermicelli noodles and accompanied by a vibrant dipping sauce and fresh herbs. This dairy-free meal is refreshing, aromatic, and perfect for those seeking a plant-based option.

Ingredients

• Rice vermicelli - 150 grams
• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Black pepper - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Carrot - 1 medium, julienned
• Cucumber - 1/2 medium, julienned
• Fresh mint - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Lettuce leaves - 4, for serving
• Chili pepper - 1, sliced (optional)

Steps

1. Press the firm tofu for 15 minutes to remove excess moisture, then cut it into thick slices.
2. In a bowl, mix soy sauce, maple syrup, rice vinegar, minced garlic, and black pepper to create a marinade.
3. Add the tofu slices to the marinade and let them soak for at least 10 minutes.
4. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated tofu slices and grill for about 3-4 minutes on each side until golden brown.
5. While the tofu is grilling, cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
6. In a serving bowl, place a bed of lettuce leaves, add the rice vermicelli noodles, and then top with the grilled tofu.
7. Arrange the julienned carrot, cucumber, and fresh herbs on top of the noodles.
8. Serve with extra soy sauce or a dipping sauce made by mixing additional soy sauce with rice vinegar and chili slices.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Packed with fresh vegetables and herbs, providing essential vitamins and antioxidants.

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