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.
O rețetă originală de Forkin
- Durată totală
- 1 oră
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 610 kcal
Informații despre alergeni: poate conține soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 500 gfirm tofu, pressed and cut into 2cm cubes
- 250 grice vermicelli noodle, thin
- 500 mlvegetable oil
- 8 buc.vegan spring roll, store-bought, frozen
accompaniments
- 1 buc.cucumber, sliced
- 1 canăperilla leaf
- 0,5 canămint leaf
dipping sauce
- 30 glemongrass, finely minced
- 1 buc.bird's eye chili, finely minced(opțional)
- 2 buc.fermented tofu (chao), red or white, mashed
- 1 lingurălime juice
- 1 lingurițăsugar
- 2 lingurăwater
- 1 cățelgarlic, minced
Ustensile
pot · large platter · deep pan · slotted spoon · wire rack · small bowl
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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).
Aproximativ 5 min.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: Serve family-style for an authentic experience.
- 10
Serve immediately with the prepared dipping sauce on the side.
Per porție
Valori nutriționale
- Calorii
- 609,8kcal
- Proteine
- 16,9g
- Carbohidrați
- 74,2g
- Grăsimi
- 28,2g
- Fibre
- 3,2g
- Zahăr
- 5,1g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.