Lemongrass Tofu Bun Bowl (Bun Chay Xa)

Ingredients

• •400 g firm tofu, pressed and cut into ¾-inch cubes
• •2 stalks lemongrass stalks, white and light-green parts only, minced
• •3 garlic cloves, minced
• •2 tbsp soy sauce
• •3 tbsp neutral oil
• •200 g dry rice vermicelli noodles (bun)
• •1 English cucumber, julienned or thinly sliced
• •1 cup shredded carrots
• •1 cup bean sprouts
• •½ cup fresh mint leaves
• •½ cup fresh cilantro leaves
• •¼ cup roasted unsalted peanuts, roughly chopped
• •3 tbsp lime juice, freshly squeezed
• •2 tbsp rice vinegar
• •2 tbsp sugar
• •¼ cup warm water
• •2 tbsp fish sauce (or soy sauce to keep vegan)
• •¼ tsp chili flakes or 1 fresh bird's-eye chili, minced

Directions

1. 1Make the dressing: whisk together lime juice, rice vinegar, sugar, warm water, fish sauce (or soy sauce), and chili flakes in a small bowl until sugar dissolves; set aside.
2. 2Cook vermicelli noodles according to package directions (usually 3–4 minutes in boiling water), drain, rinse under cold water, and divide among four bowls.
3. 3In a small bowl, toss tofu cubes with minced lemongrass, garlic, and soy sauce; let marinate while you prep the vegetables, at least 5 minutes.
4. 4Heat oil in a large non-stick skillet over medium-high heat; add tofu in a single layer and fry without moving for 3–4 minutes until golden and crispy on the bottom.
5. 5Flip tofu pieces and fry another 2–3 minutes until crispy on the second side; remove from heat.
6. 6Arrange cucumber, carrots, and bean sprouts over the noodles in each bowl.
7. 7Top with the hot lemongrass tofu, then scatter mint, cilantro, and peanuts over everything.
8. 8Drizzle generously with the dressing just before eating, or serve the dressing on the side for dipping.

💡 Fresh lemongrass is sold in the produce section of most large Canadian grocery stores (Loblaws, Superstore, T&T). If unavailable, use 1 tbsp lemongrass paste from a tube (found in the herb or Asian section) per stalk. To keep this dish fully vegan, swap fish sauce in the dressing for soy sauce or a vegan fish sauce — the result is nearly identical.

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