A refreshing plant-based Vietnamese Vermicelli Noodle Salad (Bún Chay) featuring vermicelli noodles, fresh vegetables, and lemongrass tofu. Perfect for warmer days, this dish can also be topped with crispy spring rolls.
1: Cook vermicelli according to instructions, rinse with cold water, drain and set aside.
2: Heat a splash of oil in a pan and fry tofu until golden. Set aside. In the same pan, add extra oil and fry garlic and lemongrass on medium for 2 minutes until fragrant. Add in the soy sauce, sugar, pepper, and water and turn the heat up. Add the tofu and stir to coat, cooking for another 20-30 seconds.
3: For the dressing, dissolve sugar in hot water then whisk in all remaining ingredients.
4: For the scallion oil, heat oil in a small saucepan until hot, turn off heat, then stir in the scallions and salt.
5: To assemble, add noodles in a bowl and top with all the vegetables, tofu, and scallion oil. Garnish, pour on the dressing, and serve!
