Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)

thewanderlustkitchen.com

Shelby

subheading: FOR THE DRESSING:

¼ cup rice vinegar

3 tablespoons lime juice

3 tablespoons coconut or date sugar*

2 tablespoons mushroom soy 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 seasoning

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 low sodium soy-sauce

1 tablespoon sesame oil

1 tablespoon coconut or date sugar

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