This vegan bún chay noodle salad bowl is packed with fresh herbs and vegetables, rice noodles, and lemongrass tofu, finished with a rich and easy sweet chilli garlic sauce. It’s the perfect way to get more veggies into your diet, and love it too!
Sweet chilli garlic sauce:
- ¼ cup sweet chilli sauce
- 1 large garlic clove, minced
- 1 tablespoon rice wine vinegar
- 2–4 tablespoons water (depends on how thick your sweet chilli sauce is)
- 1 small carrot, julienned
- ½ small red bell pepper /capsicum, thinly sliced
- 1 small Lebanese cucumber, thinly sliced (slightly squeeze to soften)
- 2 cups cos / romaine lettuce, sliced (measured after slicing)
- 100g / 3.53 ounces vermicelli noodles
- 20 Vietnamese mint leaves, sliced (or regular mint)
- 1 cup cilantro / coriander, chopped (measured after chopping)
- ½ red chilli, thinly sliced (leftover from the tofu)
- Crushed peanuts
- 2 lime cheeks
- Tofu: Marinade the tofu as per the recipe linked. Note that you will have to marinade it for at least 1 hour (up to 24 hours) before.
- Sweet chilli garlic sauce: To a small bowl, add all the ingredients and mix well. Set aside. You can make this at the same time as the tofu marinade.
- Noodles: Prepare them as per packet instructions. You can prepare the rest of the ingredients in the meantime.
- Pan-fry the tofu as per the linked recipe.
- To serve: To each bowl, divide the vermicelli noodles, tofu, veggies, and toppings and pour over the sweet chilli garlic sauce. Serve straight away.
Total time: This does not include the tofu marinade time.
Tofu: If you’re short on time or can’t find lemongrass, you can substitute the lemongrass tofu by simply pan-frying the tofu until crispy on the outside, then add a couple of tablespoons of tamari or soy sauce and toss them gently to cover each piece in the sauce. Place a lid on the pan and cook for a further minute.
- Diet: Vegan