Name: Sticky Spicy Tofu Bun Cha
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp brown sugar; 1 stick lemongrass (tough outer layers removed, finely chopped); 3 tbsp soy sauce (reduced-salt); 1 tbsp white wine vinegar; 1 tbsp toasted sesame oil (plus extra to serve); null null lime juice (from 2 limes); 50 ml water (boiling); 0.5 null sesame oil (for frying); 1 null brown onion (peeled and thinly sliced); 350 g firm tofu (drained and broken into very rough chunks); 6 tbsp vegan hoisin; 2 tbsp sesame seeds; 250 g thin brown rice noodles (soaked in boiling water until soft); 0.25 cup peanuts (crushed); 1 null long red chilli (finely sliced); 2 null limes (cut into wedges, to serve); null to_serve chilli sauce; 2 null carrots (grated or cut with a crinkle cutter); 0.5 null cucumber (grated or cut with a crinkle cutter); 2 null baby gem lettuce (finely sliced); 4 null spring onions (finely sliced); 0.5 bunch mint (leaves picked)

Instructions

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1

Prepare the dressing first to allow the flavors to meld. In a large bowl or measuring jug, dissolve the brown sugar (3 tbsp) in water (50 ml) (boiling). Stir in the lemongrass (1 stick) (finely chopped), soy sauce (3 tbsp) (reduced-salt), white wine vinegar (1 tbsp), and the [juice of 2 limes]. Set aside.
2

Heat a sesame oil (0.5 tbsp) in a frying pan over a low-medium heat. Fry the onion (1 large) (thinly sliced) until soft and golden at the edges, about minutes (10). Set aside.
3

In the same pan, heat sesame oil (2 tbsp) over a medium heat. Add the firm tofu (350 g) (broken into chunks) and fry until crispy on the edges, about minutes (5).
4

Stir in vegan hoisin (6 tbsp) and cook for about minutes (3) until sticky and coating the tofu. Add sesame seeds (2 tbsp) for the final minute.
5

Soak the thin brown rice noodles (250 g) in boiling water until soft, then drain.
6

For the salad, grate the carrots (2) and cucumber (0.5). Finely slice the gem lettuce (2 baby) and onions (4 spring). Pick the mint (0.5 bunch) leaves. Combine all salad ingredients in a bowl.
7

Crush the peanuts (0.25 cup), finely slice the red chilli (1 long) and cut the limes (2) into wedges.
8

To assemble, divide the thin brown rice noodles (250 g) between serving bowls. Top with the prepared salad, then the tofu and onion mixture. Scatter with the peanuts (0.25 cup) and red chilli (1 long) (finely sliced). Generously pour over the dressing. Serve with extra [toasted sesame oil], limes (2) (wedges) and [chilli sauce].