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Bun Chay

Bun Chay

Andreea Matei
Crispy, satisfying and full of flavour, this recipe will make you crave more!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
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