Hey everyone! It's Zara here, and lately, I've been all about finding that perfect balance between enjoying life and nourishing my body. Summer's in full swing, and let's be honest, who wants to spend hours slaving over a hot stove? Not me! That's why I'm super excited to share this recipe for a vibrant and utterly delicious Vegan Bun Noodle Bowl that's perfect for these warmer days.
First off, can we talk about self-care? I recently went to a yoga class and I've been doing some pottery workshops. It's all about adding joy and balance to life.
Now, back to food! This bowl is inspired by the amazing Vietnamese flavours. It’s light, it’s fresh, and it’s packed with goodness. We're talking about piles of crisp raw veggies, crunchy sprouts, fragrant herbs, and of course, some seriously tasty tofu. What I love most is that it's served cold so is perfect for those balmy evenings or a lunch under the sun.
Traditionally, this type of dish has a dressing made with fish sauce. We're going completely vegan, and trust me, you won't miss a thing with this two-in-one dressing! Not only does it add a tangy zing to the bowl but doubles up as a marinade for the tofu. It keeps prep time down so you can soak up the sunshine!
The Magic of the Marinade & Dressing
This isn't just any old dressing – it's a flavor bomb!
Ingredients:
- 6 tbsp tamari (or soy sauce)
- 2-3 tsp sambal oelek (or your favorite chili paste), to taste
- 4 tbsp fresh lime juice
- 4 tsp maple syrup
- 1 small garlic clove, finely grated or minced
- 2 tsp finely grated ginger, adjust to taste
- 2 tsp toasted sesame oil
What goes in our Bowl?
- 200g firm tofu, pressed and cubed
- A little peanut oil for frying (optional, you can bake too!)
- 3 tsp cornstarch (optional, for crispier tofu)
- 100g rice noodles
- 2 large handfuls of sprouts
- 2 small carrots, ribboned
- ½ long cucumber, sliced thinly
- 6 radishes, sliced thinly
- 1 baby gem lettuce, leaves shredded
- A large handful of fresh mint and coriander
- 1 spring onion, finely sliced
- ¼ cup roasted peanuts, crushed
Let's assemble your bowl!
- Mix all the marinade ingredients, and set aside a portion for the dressing.
- Marinate the cubed tofu for at least 30 minutes.
- Fry or bake the tofu until golden and crispy.
- Cook the rice noodles, refresh with cold water and set aside.
- Blanch the sprouts briefly.
- Arrange everything in bowls and top with herbs, spring onions, crushed peanuts and a good drizzle of that dressing. It's as easy as that!
Tips
- Tofu Texture: Press the tofu well to remove excess water for a better texture.
- Veggie Variety: Feel free to add or swap out any veggies you love.
- Spice it Up: Adjust the chili to your preferred level of heat.
Final Thoughts
This Vegan Bun Noodle Bowl is more than just a recipe, it's a reminder that nourishing our bodies can be both enjoyable and simple. This recipe is perfect for those hot days when you crave something light, fresh, and flavourful. Go ahead, make it your own, and let me know how you like it!
If you try this recipe, be sure to tag us on social media, we’d love to see your creations and get some great feedback!
Until next time, happy cooking and happy living!