Vegan Bún Chay (Vietnamese Noodle Salad)

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

subheading: For the Dressing:

¼ cup rice vinegar

3 tablespoons lime juice

3 tablespoons coconut or date sugar*

2 tablespoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)

2 tablespoons freshly grated lemongrass (white part only)

1 clove garlic, grated

1 to 2 bird's eye chilies, sliced (optional)

2 to 3 dashes maggi (optional)

1 tablespoon water

subheading: For the Bún Chay:

8 ounces thin rice noodles (vermicelli-style)

2 carrots, julienned

1 large bell pepper (orange, yellow, or red), thinly sliced

1 cup English cucumber half moons

1 cup cilantro stems and leaves (remove tough stem ends if desired)

1 cup Thai basil leaves

1 cup mint leaves

1 cup chopped peanuts

Lime wedges for serving (optional)

subheading: For the Caramelized Tofu:

1 tablespoon peanut oil

14 ounces firm tofu, sliced into bite-sized rectangles

2 teaspoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)

1 tablespoon sesame oil

1 tablespoon coconut or date sugar

Directions at thewanderlustkitchen.com

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