Bun Chay Card

Bun Chay


Bun Chay

Bun Chay

Andreea Matei
Crispy, satisfying and full of flavour, this recipe will make you crave more!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Salad
Cuisine Asian, Vietnamese
Servings 2 servings



  • 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

Baked Tofu

  • 1 block Tofu
  • 1/2 tsp Salt
  • 1 tbsp Grapeseed oil Any cooking oil
  • 1 tbsp Cornstarch


  • 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


  • 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!
  • 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.
  • 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.
  • In a jar or mixing bowl, whisk together all dressing ingredients until smooth.
  • Bring water to a boil, then stir in the rice noodles. Cook according to packet instructions.
  • Divide ingredients between serving bowls, either neatly separated or mixed well, it's up to you. Drizzle with dressing before serving.


Full nutrition information and step-by-step mode on the Plantiful app.
Keyword appetizer, Asian-inspired, gluten-free, quinoa salad, refined sugar-free, vegan, Vietnamese-inspired

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