Indulge in the fresh and vibrant flavors of Vietnam with this Vegan Rice Noodle “Bun Bo” Salad. Tender rice noodles are topped with an array of colorful vegetables, fragrant herbs, crispy tofu, and a tangy dressing for a refreshing and satisfying meal. This vegan twist on a classic Vietnamese dish is perfect for warm weather days or anytime you crave a light and flavorful meal.
OVERVIEW
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 300 per serving
INGREDIENTS
- 8 oz rice vermicelli noodles
- 1 block firm tofu, pressed and cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup shredded lettuce
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 cup bean sprouts
- 1/4 cup chopped peanuts, for garnish
- Fresh herbs (cilantro, mint, Thai basil), for garnish
- Lime wedges, for serving
DRESSING
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon sriracha or chili paste (adjust to taste)
- Salt and pepper to taste
INSTRUCTIONS
- Prepare the Tofu:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix soy sauce, sesame oil, and cornstarch. Add tofu cubes and gently toss to coat.
- Place tofu on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy.
- Cook the Rice Noodles:
- Cook rice vermicelli noodles according to package instructions. Rinse with cold water, drain, and set aside.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger, sriracha, salt, and pepper. Set aside.
- Assemble the Salad:
- In a large bowl, toss together the cooked rice noodles, shredded lettuce, julienned cucumber, julienned carrot, and bean sprouts.
- Add the crispy tofu cubes to the salad.
- Serve:
- Drizzle the dressing over the salad and toss to combine.
- Garnish with chopped peanuts and fresh herbs.
- Serve the Vegan Vietnamese Rice Noodle “Bun Bo” Salad with lime wedges on the side.
