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Vietnamese bun cha with sticky spicy tofu
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Total Time:
45 minutes
Indulge in this comforting sticky goodness.
Ingredients:
  • 1/2 cucumber
  • sesame oil
  • 1 large brown onion
  • 350 g pack of firm tofu
  • 6 tbsp hoisin sauce
  • 2 tbsp sesame seeds
  • 250 g thin brown rice noodles
  • a small handful of peanuts
  • 1 long red chilli
  • 2 limes
  • chilli sauce to serve
  • 3 tbsp brown sugar
  • 1 stick of lemongrass
  • 3 tbsp reduced-salt soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp toasted sesame oil plus extra to serve
  • 2 carrots
  • 2 baby gem lettuce
  • 4 spring onions
  • 1 small bunch of mint
Instructions:
  • Start by preparing the dressing to enhance the flavors. Dissolve sugar in 50ml of boiling water in a large bowl. Finely chop lemongrass after removing tough outer layers. Mix in remaining ingredients and lime juice, then set aside. Slice the onion thinly and sauté in sesame oil until soft and golden. Break tofu into chunks and fry until crispy in 2 tablespoons of sesame oil. Stir in hoisin sauce until sticky, then add sesame seeds. Soak noodles until soft, then drain. Grate carrot and cucumber, slice baby gem and spring onions, and pick mint leaves for the salad. Combine all salad ingredients in a bowl. Crush peanuts, slice chili, and cut lime into wedges. To assemble, divide noodles, salad, tofu, and onion in serving bowls, then top with peanuts, chili, and dressing. Serve with toasted sesame oil, lime wedges, and chili sauce.

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