This Vietnamese Noodle Salad (Vegan Bún Chay) with Crispy Sesame Tofu and Spicy Thai Peanut Dressing is fresh, healthy, delicious and so easy to make with gluten-free glass or vermicelli rice noodles! Perfect for a quick lunch or dinner for any warm spring or summer day!
a bit of wateroptional as needed to desired consistency
1chili or jalapeño peppersliced
*Note: The crispy tofu recipe was originally published here on the blog in 2017. So this is an updated version with step-by-step photos included (see above).
Prep the Tofu
Drain the tofu and wrap in kitchen paper to press out the excess liquid (see the video in this recipe for visual instruction).
Combine the soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, and grated ginger in a bowl.
Cut the pressed tofu into 0.4-inch thick triangles or cubes. Then place in the marinade and allow it to soak for at least 10 minutes (or up to overnight).
In a small bowl, mix the ground flax or chia seeds with ¼ cup water and set aside for 5 minutes to thicken. (Alternatively, use just soy milk).
Place the flour on one plate and the sesame seeds on a separate plate.
Preheat the oven to 425°F (220°C). (Alternatively, you could also pan-fry the marinated tofu slices as I did in this crispy tofu recipe.)
Dip one piece of marinated tofu into the flour, then dip it into the flax egg (or soy milk), and finally dip it into the sesame seeds to coat. Place on a baking sheet lined with parchment paper and continue to coat the rest of the tofu.
Spray each tofu piece with a little oil. Bake for about 25 minutes, flipping the tofu pieces halfway through.
Meanwhile, soak or cook the glass or rice noodles according to the package instructions.
In a large salad bowl, combine the lettuce, carrots, scallions, cucumbers, radishes, and cilantro.
Combine all ingredients for the peanut sauce in a blender (or jar or bowl) and blend (or shake or whisk) until smooth. Add some water as needed to desired consistency.
Assemble the Salad
Divide the salad into bowls. Add the noodles and crispy sesame tofu to each bowl. Drizzle with peanut sauce and top with roasted peanuts and chili peppers as desired. Enjoy!
You can substitute the flax or chia egg with ⅓ cup of soy milk, but I figured out that the sticky "vegan egg mixture" works a little better.
Please read my blog post for further information on this recipe!
Nutrition is calculated automatically and should be used as estimate.