Vegan Bún Chay (Vietnamese Noodle Salad) Recipe | Samsung Food App

Ingredients

• 1/4 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
• 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)
• 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