Vietnamese Bun Cha with Sticky Tofu

This is a dish that we have made a few times and it is so delicious. There are a few different elements to prepare, but it is well worth the effort. We have made the sticky tofu a few times and it is also very good to eat with other things such as rice and stir fry. The recipe is from Jamie Oliver’s magazine and we have adapted it a little bit to suit our taste. It is a nice and fresh dish and if you love tofu, noodles and Asian flavours you will love this dish.


Ingredients Serves 4
Cooking time: 1 hr

  • 1 onion
  • 3 carrots
  • 1/2 cucumber
  • 2 gem lettuce
  • 4 spring onions
  • 4 limes
  • fresh mint
  • 400 g tofu
  • 7 tbs hoisin sauce
  • 2 tbs sesame seeds
  • 1 red chili
  • 30 g peanuts
  • 300 g rice noodles
  • 3 tbs soy sauce
  • 1 tbs sesame oil
  • 1 tbs white vinegar
  • 3 tbs brown sugar

  1. Prepare the dressing first. Dissolve the brown sugar in 50 ml of water.
  2. Add the soy sauce, vinegar, sesame oil and juice of 2 limes.
  3. Stir the dressing thoroughly.
  4. Grate the carrots and the cucumber.
  5. Put them in a large bowl.
  6. Slice the gem lettuce and the spring onion and add it to the bowl.
  7. Pick some fresh mint leaves and add them to the salad bowl.
    DSC06522
  8. Chop the onion thinly and fry in a frying pan until golden, then set aside.
  9. Cut the tofu into larger cubes.
  10. Put some sesame oil in a frying pan.
  11. Fry the tofu on a medium heat until it is golden.
  12. Add the hoisin sauce in the frying pan with the tofu and stir until the hoisin sauce covers all the tofu.
  13. Add the sesame seeds, stir and then remove the frying pan from the heat.
  14. Boil the noodles until soft.
  15. Drain the noodles and divide them in 4 large bowls.
  16. Put some salad on the top, then tofu and onion.
  17. Scatter some crushed peanuts and sliced chili on top.
    DSC06526
  18. Finally pour some dressing on top.
  19. Cut the 2 limes in 4 pieces and serve with a lime wedge.
  20. Enjoy!

    DSC06529

    Me and Colin eating Bun Cha on Saturday

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2 thoughts on “Vietnamese Bun Cha with Sticky Tofu

  1. Pingback: Our Weekend, Week 13 | Active Beans

  2. Pingback: Our Weekend, Week 2 (plus week 1 catchup) | Active Beans

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