Vietnamese Bun Cha with Crispy Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodle bowl with crispy tofu, fresh vegetables, and herbs tossed in a tangy honey-soy vinaigrette with lemongrass and ginger. Light and vegetarian with bold Vietnamese flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Cooked ingredients:
- avocado oil (or vegetable oil)
- 1 pack of firm tofu, drained, and cut into cubes
- 1 tbsp. hoisin sauce
- 2 tbsp. sweet chilli sauce
- 1 tsp. sriracha
- 1 onion sliced
- salt
- Salad:
- 1 pack brown rice noodles, cooked according to package
- 2 cups spinach
- 3 carrots, sliced
- 1/2 cucumber
- 2 spring onions, chopped
- 1 bunch of mint leaves
- 1 bunch of Thai basil leaves
- Dressing:
- 3 tbsp. honey
- 3 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. lime juice
- 1 tbsp. sesame oil
- 1 stick lemongrass, crushed
- 1 garlic clove, crushed
- 1 tbsp. ginger, grated
- 1 tsp. crushed chili flakes
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 2616mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1440mg
- Calcium
- 1280mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.