Bún Đậu Mắm Tôm Chay
This veganized version of Bún Đậu Mắm Tôm features crispy fried tofu and flavorful fried spring rolls served with fresh vermicelli noodles and herbs. A pungent dipping sauce made from fermented soybean paste (chao) provides a rich umami kick, mimicking the traditional mắm tôm.
Een origineel recept van Forkin
- Totale tijd
- 1 uur
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 610 kcal
Allergeneninformatie: kan soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 500 gfirm tofu, pressed and cut into 2cm cubes
- 250 grice vermicelli noodle, thin
- 500 mlvegetable oil
- 8 stvegan spring roll, store-bought, frozen
accompaniments
- 1 stcucumber, sliced
- 1 kopjeperilla leaf
- 0,5 kopjemint leaf
dipping sauce
- 30 glemongrass, finely minced
- 1 stbird's eye chili, finely minced(optioneel)
- 2 stfermented tofu (chao), red or white, mashed
- 1 ellime juice
- 1 tlsugar
- 2 elwater
- 1 teentjegarlic, minced
Keukengerei
pot · large platter · deep pan · slotted spoon · wire rack · small bowl
De bereidingswijze
Stap voor stap
- 1
Prepare the dipping sauce: In a small bowl, combine the minced lemongrass, minced chili (if using), mashed fermented bean curd, lime juice, sugar, water, and minced garlic.
Ongeveer 5 min
Tip van de kok: Mashing the fermented bean curd well ensures a smooth sauce.
- 2
Cook the vermicelli noodles according to package directions, typically by boiling for 2-3 minutes until tender, then drain and rinse with cold water to prevent sticking.
Ongeveer 5 min
Tip van de kok: Rinsing with cold water stops the cooking process and keeps the noodles from clumping.
- 3
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches about 175°C (350°F).
Ongeveer 5 min
Tip van de kok: Use a thermometer for best results, or test with a small piece of tofu; it should sizzle immediately.
- 4
Carefully add the tofu cubes to the hot oil in batches, making sure not to overcrowd the pan.
Tip van de kok: Overcrowding lowers oil temperature and leads to soggy tofu.
- 5
Fry the tofu for 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.
Ongeveer 10 min
Tip van de kok: Adjust heat as needed to maintain a consistent frying temperature.
- 6
Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
Tip van de kok: Draining on a wire rack keeps the tofu crispy.
- 7
In the same hot oil, fry the vegan spring rolls according to package instructions, usually 3-5 minutes, until golden and crispy.
Ongeveer 5 min
Tip van de kok: Ensure spring rolls are fully cooked through.
- 8
Remove the spring rolls and drain them on the same wire rack.
- 9
Arrange the cooked vermicelli noodles, fried tofu, fried spring rolls, sliced cucumber, perilla leaves, and mint leaves on a large platter.
Ongeveer 5 min
Tip van de kok: Serve family-style for an authentic experience.
- 10
Serve immediately with the prepared dipping sauce on the side.
Per portie
Voedingswaarden
- Calorieën
- 609,8kcal
- Eiwit
- 16,9g
- Koolhydraten
- 74,2g
- Vet
- 28,2g
- Vezels
- 3,2g
- Suiker
- 5,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover components separately in airtight containers in the refrigerator.
Reheat tofu and spring rolls in a toaster oven or air fryer for crispiness; noodles and herbs are best eaten fresh or at room temperature.