Bun Chay

Preparation time 30 min
Cooking time 30 min\

Ingredients (2 servings)

Baked Tofu

  • 1 block Tofu
  • 1/2 tsp Salt
  • 1 tbsp Grapeseed oil (any cooking oil)
  • 1 tbsp Cornstarch


  • 2 tbsp Tahini
  • 1 clove Garlic, raw (pressed or minced)
  • 1 fruit Lime juice
  • 1 tbsp Maple syrup
  • 1/2 tsp Chili powder (or flakes)
  • 1 tbsp Soy sauce (or gluten-free tamari)
  • 1 tbsp Water


  • 1 cup Mixed salad greens, raw (chopped)
  • 10 g Peppermint, fresh (adjust quantity to taste)
  • 2 stalks Green onion
  • 1 medium Carrots, raw (julienne)
  • 1 regular Cucumber, raw (matchsticks)
  • 100 g Rice noodles, dry (vermicelli)

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  1. Press the tofu
    Press tofu using a heavy object or tofu press for 20 to 30 minutes to get rid of the excess moisture. Don’t skip this step, this is the key to a delicious and crispy tofu!
  2. Prepare the vegetables
    Finely chop the mixed salad, green onion and fresh mint, julienne the carrot (using a julienne peeler or a knife) and cut the cucumber into matchsticks.
  3. Bake the tofu
    Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss the tofu cubes in oil, salt and cornstarch, until well coated. Arrange the tofu in an even layer and bake for 25 minutes, tossing halfway.
  4. Prepare the dressing
    In a jar or mixing bowl, whisk together all dressing ingredients until smooth.
  5. Prepare the rice noodles
    Bring water to a boil, then stir in the rice noodles. Cook according to packet instructions.
  6. Assemble the salad
    Divide ingredients between serving bowls, either neatly separated or mixed well, it’s up to you. Drizzle with dressing before serving.

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One serving contains 605 calories, 30 grams of protein, 26 grams of fat, and 69 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.