Tofu and vermicelli with vegan fermented dip

Name: Tofu and vermicelli with vegan fermented dip
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3
Ingredients: fresh rice vermicelli cakes; white tofu (some mashed for patties, the rest cubed and fried); taro, peeled and cut small; oyster mushrooms, trimmed and rinsed (half blended into the dip, half seared); white fermented tofu; cooking oil (estimated amount absorbed while frying; use extra to fry); sugar; lime juice; salt; fresh chilli, minced; cucumber, sliced; lettuce, washed; basil, washed

Bún đậu chấm mắm chay

Also called: Bún đậu mắm tôm chay

VegetarianNoodlesVietnameseVeganNo onion or garlicContains soy

Tofu and vermicelli with vegan fermented dip

Servings

3 servings

Ingredients

350 gfresh rice vermicelli cakes
300 gwhite tofu (some mashed for patties, the rest cubed and fried)
100 gtaro, peeled and cut small
200 goyster mushrooms, trimmed and rinsed (half blended into the dip, half seared)
60 gwhite fermented tofu
43 mlcooking oil (estimated amount absorbed while frying; use extra to fry)
10 gsugar
20 mllime juice
5 gsalt
5 gfresh chilli, minced (optional)
100 gcucumber, sliced
60 glettuce, washed
10 gbasil, washed

30 minPrep
40 minCook
70 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Cách làm bún đậu mắm tôm chay siêu đơn giảnĐiện Máy XanhCách làm món bún đậu mắm tôm chayTạp chí ĐẹpAll references

Steam the taro about 25 minutes until a toothpick slides in easily, then mash until smooth.
Boil 100 g of the tofu in salted water about 10 minutes, squeeze dry, mash smooth and mix with the taro and a pinch of salt.
Roll the mixture into kumquat-size balls and flatten each into a patty with a spoon.
Blend 100 g of the mushrooms with the fermented tofu and a little salt, simmer in a small pot with a splash of water for 3–5 minutes and cool to make the vegan dip base.
Fry the patties in hot oil about 10 minutes until golden on both sides and drain on paper towels.
In the same oil fry the 200 g cubed tofu until crisp, then sear the remaining 100 g mushrooms over medium-high heat until golden.
Mix all the mushroom-fermented-tofu dip with the sugar, lime juice and chilli, then divide among three small bowls; loosen with a little cooled boiled water if thick.
Serve the noodles, tofu, patties and mushrooms with cucumber, lettuce and herbs, with the dip alongside.

Tips

Wear gloves when peeling taro to avoid itching.
Mix lime and sugar into the mushroom-fermented-tofu dip just before serving, not while cooking.

Substitutions

Bought vegan fermented bean sauce can replace the homemade oyster mushroom and chao dip.
Oyster mushroom replaces straw mushroom; lettuce, cucumber and basil replace the traditional herbs. Salt replaces vegetarian seasoning powder.

Storage

The plain dip base keeps in a glass jar in the fridge for 2–3 days. Eat the fried patties and tofu fresh for crispness.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

793 kcalEnergy
29.4 gProtein
116 gCarbohydrate
24.7 gFat
7.6 gFibre
1469 mgSodium

An estimate for reference only, not medical advice.