Bún Chay Nướng

Bún Chay Nướng is a delightful vegan Vietnamese BBQ dish featuring marinated grilled vegetables served over rice noodles, garnished with fresh herbs and a tangy dipping sauce. This dish is not only colorful and flavorful but also a healthy option for plant-based eaters.

Ingredients

• Rice noodles - 100 grams
• Firm tofu - 200 grams
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Green onions - 2, sliced
• Peanuts - 2 tablespoons, crushed
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a bowl, mix soy sauce, maple syrup, sesame oil, minced garlic, grated ginger, and lime juice to create a marinade.
3. Cut the tofu into cubes and add it to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
4. Meanwhile, preheat a grill or grill pan over medium heat.
5. Thread the marinated tofu, zucchini, red bell pepper, and carrot onto skewers.
6. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
7. To serve, place a portion of rice noodles on each plate, top with grilled skewers, and garnish with fresh cilantro, green onions, crushed peanuts, and chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from a variety of fresh vegetables.

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