Bún Chay (Vietnamese Vegetarian Noodle Salad)
- 1/2 pound extra firm tofu
- Vegetable oil
- 1 1/2 cups shredded lettuce
- 1 cup mung bean sprouts
- 1/2 cup julienned cucumber
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 tablespoons water
- 1 clove garlic, crushed
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cucumber (1/2 cup)
- Garlic (1 clove)
- Lettuce (1 1/2 cups)
- Mung bean sprouts (1 cup)
- Condiments
Soy sauce (2 tablespoons)
- Cooking & Baking
- Sugar (2 tablespoons)
- Vegetable oil (1)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Water (4 tablespoons)
- Refrigerated
- Tofu, extra firm (1/2 pound)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 17, 2009 (3 years ago).
25 people saved this recipe.
