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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 610 kcal
Informacije o alergenih: lahko vsebuje soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 500 gfirm tofu, pressed and cut into 2cm cubes
- 250 grice vermicelli noodle, thin
- 500 mlvegetable oil
- 8 kosvegan spring roll, store-bought, frozen
accompaniments
- 1 koscucumber, sliced
- 1 skodelicaperilla leaf
- 0,5 skodelicamint leaf
dipping sauce
- 30 glemongrass, finely minced
- 1 kosbird's eye chili, finely minced(neobvezno)
- 2 kosfermented tofu (chao), red or white, mashed
- 1 žlicalime juice
- 1 žličkasugar
- 2 žlicawater
- 1 strokgarlic, minced
Oprema
pot · large platter · deep pan · slotted spoon · wire rack · small bowl
Postopek
Korak za korakom
- 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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).
Približno 5 min
Kuharjeva opomba: 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.
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: Serve family-style for an authentic experience.
- 10
Serve immediately with the prepared dipping sauce on the side.
Na porcijo
Hranilne vrednosti
- Kalorije
- 609,8kcal
- Beljakovine
- 16,9g
- Ogljikovi hidrati
- 74,2g
- Maščobe
- 28,2g
- Vlaknine
- 3,2g
- Sladkorji
- 5,1g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.