Brown Girl Vegan

Category: Vietnamese

  • Lemongrass ‘Pork’ Meatball Banh Mi

    Lemongrass ‘Pork’ Meatball Banh Mi

    The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan meatball filling, pickled vegetables and fresh herbs – learn how to make them here!

    What is Banh Mi?

    Banh Mi is also known as a Vietnamese Baguette made with traditional ingredients used in Vietnamese cuisine. They are a street food, said to originate in Saigon. They are often served with French baguettes, that are on the softer side compared to traditional ones. Typically, they contain pickled carrots, white radish (daikon), chilies, coriander, mayo, sauce and a protein, like chicken, pork, beef or paté. But obviously we want to make this without any cruelty involved, so I made lemongrass tofu meatballs!

    The easiest part of making this Banh Mi Sandwich is the filling – the vegetables doesn’t require much precision as you can see in my recipe below. They are also completely plant-based making this sub 100% vegan and healthy.

    The best Banh Mi I have tasted so far is the Saigon Delight from The Kind Bowl, a fully vegan Vietnamese Restaurant in Singapore. The flavours in this Banh Mi are heavily inspired by this and can be made in the comfort of your home to satisfy your cravings.

    What Do I Need to Make This?

    There are 5 components to this dish: let’s break it down.

    First, obviously you would need a soft French baguette. You can use a regular french baguette for this if you can’t find a Vietnamese baguette. I had trouble finding a vegan Vietnamese Baguette but after stumbling upon a few places, I managed to find them at a local banh mi store. It’s also not the most traditional version so I’m taking this as a sign that I should learn how to make my own bread. Haha.

    Then you would need all the ingredients to make a good vegan paté – vegan of course! I made mine with:

    • white button mushrooms
    • chives
    • walnuts
    • seasonings
    • vegan fish sauce
    • soy sauce

    After which comes your pickled vegetables – these are super important to make your sub taste like Banh Mi. I used carrots and white radish submerged in the vinegar solution for a day. Make sure you eat them within 4-7 days to retain the crunchiness of the vegetables.

    For protein, I made a lemongrass tofu meatballs with tofu, lemongrass, spring onions, sauces and corn starch. Tofu is perfect for replicating the textures and flavours of meats like chicken and pork – it’s all in the herbs, spices and seasonings! For the tofu meatballs, we’ll be using aromatics like garlic, spring onions and lemongrass to create the perfect juicy meatball. You can also add some chopped chilies for a touch of heat. For fuss free frying, you can bake or air fry them. Pan frying is great too but it just takes longer and your attention while it cooks.

    Fresh herbs are a must for Banh Mi: specifically coriander (or cilantro, they’re the same) and red chillies. If you can’t take spice, feel free to leave the chillies out.

    Optionally, you can also add some vegan mayo and sriracha for a sauce boost – because why not?!

    What’s more, with this recipe you can make around 4 sandwiches that you can either meal prep or make for your family. People around you can taste the goodness of this!

    Ingredients You Need

    • air fryer meatballs
      • extra firm tofu – pressed and drained.
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup – for sweetener, you can also use maple
      • aromatics – spring onions, garlic, lemongrass
    • mushroom pate
      • button mushrooms
      • walnuts
      • spring onions
      • vegan fish sauce
      • light soy sauce
      • agave
      • onion powder
      • garlic powder
      • black pepper
    • bread
      • soft french baguette – I’ve also tried using sourdough and it’s delicious!
    • toppings
      • sriracha
      • vegan
      • pickled carrots & radish
      • coriander, red chilies

    Gluten free substitutions: Use gluten free vegan fish sauce or soy sauce.

    Print Recipe

    Lemongrass ‘Pork’ Meatball Banh Mi

    The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan 'meat' filling, pickled vegetables and fresh herbs – learn how to make them here!
    Prep Time1 minute
    Cook Time20 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: banh mi, sandwich
    Servings: 4

    Ingredients

    Air Fryer Meatballs

    • 450 g extra firm tofu
    • 1.5 tbsp vegan fish sauce
    • 2 tsp agave syrup
    • 1/3 cup spring onions
    • 1.5 tsp minced garlic
    • 2 stalks lemongrass purple part only
    • pinch white pepper
    • salt
    • 3.5 tbsp corn starch
    • olive oil for airfrying

    Meatball Glaze

    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp vegan fish sauce
    • 1/2 tbsp agave syrup
    • 1/2 tbsp lime juice
    • corn starch slurry (1 tbsp corn starch + 1/2 cup water)

    Pickled Vegetables

    • 1 medium carrot
    • 1/2 radish
    • 3/4 cup rice wine vinegar
    • 3 cups water
    • 3 tbsp agave syrup
    • 1 tbsp salt

    Mushroom Pate

    • 1 tbsp olive oil
    • 400 g white button mushrooms
    • 1/2 cup spring onions chopped
    • 1 cup walnuts chopped
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp agave
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 1/2 tsp black pepper
    • salt

    Banh Mi

    • 4 vietnamese baguettes
    • sriracha
    • vegan mayo
    • coriander
    • sliced red chillies

    Instructions

    • Peel carrot and radish. Cut them into thin strips or matchsticks.
    • In a small saucepan, combine rice vinegar, water, agave, and salt. Heat the mixture over medium heat, stirring occasionally until the agave and salt are completely dissolved. Remove from heat and let it cool to room temperature.
    • Once the brine has cooled, place the julienned carrots and radishes into a clean jar or container. You can layer them, pressing them down a little to fit.
    • Carefully pour the cooled brine over the vegetables in the jar, making sure they’re fully submerged. You may want to gently press the vegetables down with a spoon or the back of a chopstick to make sure they're all covered.
    • Seal the jar and refrigerate the pickled vegetables for at least 1-2 hours before using. For the best flavor, let them sit overnight, though they’re usually great within a few hours. The longer they sit, the more flavorful they’ll become. You can keep them in the fridge for up to 1-2 weeks.
    • Boil your extra firm tofu for 5 minutes and pat dry. Crumble into a bowl and add the rest of the ingredients – minced garlic, chopped spring onions and finely chopped lemongrass, agave, vegan fish sauce, white pepper, salt and corn starch.
    • Shape them into balls. Air fry at 190C for 15-20 minutes, flipping them halfway. Different air fryers may require slightly longer cooking times.
    • Make your mushroom pate. To a pan, add olive oil and add mushrooms. Wait until they are cooked and release water. Let 1/2 of the water evaporate.
    • Add your chives, chopped walnuts, followed by your seasonings. Mix them all together in the heat until they are well combined without much water in the mixture.
    • Add these to your food processor and blend until it becomes a smooth paste.
    • Make your meatball glaze by heating the ingredients over a pan until the sauce thickens – coat the meatballs in the sauce.
    • Slice the baguette into half. Layer with 2 spoonfuls of pate, vegan mayo and sriracha. Top with lemongrass meatballs, pickled veggies, coriander and red chilies. Serve!

  • Vegan Bún Chả

    Vegan Bún Chả

    This fresh Bun Cha includes juicy & flavourful vietnamese tofu meatballs with vermicelli noodles, crispy rice paper spring rolls, herbs & a tangy nuoc cham dressing.

    Vegan Bun Cha (photo from The Meatmen Channel)

    Bún chả, a popular Vietnamese dish from Hanoi, features grilled meat served with rice vermicelli noodles, fresh herbs, and a sweet and tangy dipping sauce made with fish sauce & aromatics. In this recipe, we will be substituting the traditional meat for tofu to make easy vietnamese meatballs in an air fryer. Not only that, we will use that same filling to make crispy rice paper spring rolls for a bonus crunch!

    Air fryer Vietnamese Meatballs & Crispy Rice Paper Spring Rolls (photo from The Meatmen Channel)

    Tofu is perfect for replicating the textures and flavours of meats like chicken and pork – it’s all in the herbs, spices and seasonings! For the tofu meatballs, we’ll be using aromatics like garlic, spring onions and lemongrass to create the perfect juicy meatball. You can also add some chopped chilies for a touch of heat. For fuss free frying, you can bake or air fry them. Pan frying is great too but it just takes longer and your attention while it cooks.

    If there is excess filling, fret not! You can use them to make crispy rice paper spring rolls that are completely plant based and gluten free. Boil some extra rice vermicelli noodles, combine them with shitake mushrooms, the filling and wrap them up with a sheet of rice paper. Air fry them or bake them until crispy. Seriously, so good!

    Another component of the Bun Cha is the sauce: Nước chấm! It’s a fish sauce based dressing for the Bun Cha. You can create an easy version with vegan fish sauce, lime juice, rice vinegar, chilies and garlic. So simple!

    Nuoc Cham is the key to maximum flavour! (photo from The Meatmen Channel)

    Ingredients You Need

    • air fryer meatballs
      • extra firm tofu – pressed and drained.
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup – for sweetener, you can also use maple
      • aromatics – spring onions, garlic, lemongrass
    • crispy spring rolls
      • rice paper sheets
      • shitake mushrooms
    • nuoc cham
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup
      • rice wine vinegar
      • aromatics – bird’s eye chili, garlic
      • lime juice
    • toppings
      • thick rice vermicelli noodles – the thick kind works best for this recipe!
      • cucumber
      • pickled carrots & radish
      • coriander, fried shallots

    Gluten free substitutions: Use gluten free vegan fish sauce or soy sauce.

    Kelly from The Meatmen Channel and Ramya from BrownGirlVegan (Photo)

    I had so much fun filming this recipe in The Meatmen Channel kitchen with Kelly. Full step by step instructions can be found in the video below! (Stay tuned)

    Print Recipe

    Vegan Bún Chả

    This fresh Bun Cha includes juicy & flavourful vietnamese tofu meatballs with vermicelli noodles, crispy rice paper spring rolls, herbs & a tangy nuoc cham dressing.
    Prep Time45 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: meatballs, noodle salad
    Servings: 3

    Ingredients

    Air Fryer Meatballs

    • 450 g extra firm tofu
    • 1.5 tbsp vegan fish sauce
    • 2 tsp agave syrup
    • 1/3 cup spring onions
    • 1.5 tsp minced garlic
    • 1 stalk lemongrass purple part only
    • pinch white pepper
    • salt
    • 2.5 tbsp corn starch (to be added to half of the mixture)
    • olive oil for air frying

    Crispy Rice Paper Spring Rolls

    • 10 sheets rice paper
    • 1/2 cup chopped shitake mushrooms

    Nuoc Cham

    • 2 tbsp vegan fish sauce
    • 1.5 tbsp agave syrup
    • 2 tbsp rice wine vinegar
    • 1 tsp minced garlic
    • 1/2 tbsp lime juice
    • 1 small bird's eye chili
    • 3 tbsp water

    Pickled Vegetables

    • 2 medium carrots
    • 1 large radish
    • 1.5 cups rice wine vinegar
    • 6 cups water
    • 1/4 cup agave syrup
    • 1.5 tbsp salt

    Toppings

    • 4 servings thick rice vermicelli noodles
    • julienned cucumber
    • pickled carrot and radish
    • coriander
    • fried shallots

    Instructions

    Pickled Vegetables (Optional)

    • Peel 2 medium carrots and 1 radish. Cut them into thin strips or matchsticks.
    • In a small saucepan, combine rice vinegar, water, agave, and salt. Heat the mixture over medium heat, stirring occasionally until the agave and salt are completely dissolved. Remove from heat and let it cool to room temperature.
    • Once the brine has cooled, place the julienned carrots and radishes into a clean jar or container. You can layer them, pressing them down a little to fit.
    • Carefully pour the cooled brine over the vegetables in the jar, making sure they’re fully submerged. You may want to gently press the vegetables down with a spoon or the back of a chopstick to make sure they're all covered.
    • Seal the jar and refrigerate the pickled vegetables for at least 1-2 hours before using. For the best flavor, let them sit overnight, though they’re usually great within a few hours. The longer they sit, the more flavorful they’ll become. You can keep them in the fridge for up to 1-2 weeks.

    Noodles

    • Cook rice vermicelli noodles according to package instructions and drain. Rinse with cold water or soak in ice water to prevent them from sticking together.

    Air fryer Meatballs & Spring Rolls

    • Boil your extra firm tofu for 5 minutes and pat dry. Crumble into a bowl and add the rest of the ingredients – minced garlic, chopped spring onions and finely chopped lemongrass, agave, vegan fish sauce, white pepper and salt.
    • Split the mixture into half – add 2.5 tbsp corn starch in one half of the mixture. Air fry at 190C for 30 minutes, flipping them halfway. Different air fryers may require slightly longer cooking times.
    • For the other half, keep as is. Add ½ cup chopped shitake mushrooms and 1 serving cooked rice vermicelli noodles.
    • Soak rice paper in water. Place the fillings in a log shape and fold in the sides of the rice paper, then roll it up tightly from the bottom to the top.
    • Brush with oil and air fry at 190C for 20 minutes.

    Nuoc Cham Sauce

    • In a small bowl, combine vegan fish sauce, agave syrup, rice wine vinegar, minced garlic, lime juice, chili and water.

    Assembly!

    • Cut spring rolls into bite sized pieces.
    • Divide noodles into 2 serving bowls. Place about 2-3 meatballs, 1 cut up spring roll, and toppings. Spoon over some of that sauce and serve.
  • Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    This comforting and flavourful noodle soup dish features a sweet and tangy tomato broth, vegan ‘crab cakes’, herbs and tofu puffs.

    Vietnamese Crab Noodle Soup features a rich, flavourful and tangy broth made with crab, often served with thick rice vermicelli, and topped with crab meat, herbs, and fried shallots. The soup is a popular dish in central and southern Vietnam, especially in coastal areas where crab is abundant!

    In this version, we’ll be making a plant based rendition of this dish by making vegan ‘crab’ cakes using hearts of palm and extra firm tofu. Hearts of palm is one of my favourite seafood substitutes due to its versatile flavour and flaky fish-like texture. It comes together nicely for these vegan crab cakes that we will be serving in this dish.

    This noodle soup is the definition of comfort food and the broth itself only takes about 15 minutes to make. If you have ‘crab’ cakes prepared and frozen, you can whip up this meal in under 25 minutes – it’s always the prep that takes more time but your past self will definitely thank you future self with this one.

    Ingredients You Need

    • aromatics – white onion or shallots, ginger, garlic
    • fruits – tomatoes
    • toppings – tofu puffs
    • noodles – rice stick noodles but you can’t find these, thick rice noodles or udon noodles can be substituted!
    • condiments – sweetener like agave or maple syrup, vegan fish sauce (substitute with gluten free light soy sauce)
    • vegan crab and shrimp mixture
      • hearts of palm
      • extra firm tofu
      • lemon juice
      • roasted nori sheets or flakes or powder
      • aromatics – garlic and shallots
      • old bay seasoning – you can also use separate spices if you have them!
      • flaxseed meal – for binding the mixture

    Gluten free substitutions: Use gluten free soy sauce.

    Allium free substitutions: Substitute onion and garlic with a pinch of asafoetida (hing).

    Print Recipe

    Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    This comforting and flavourful noodle soup dish features a sweet and tangy tomato broth, vegan 'crab cakes', herbs and tofu puffs.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: noodle soup, noodles, soup
    Servings: 4

    Ingredients

    Vegan Crab and Shrimp Cakes

    • 1 can hearts of palm 450g or 5 sticks
    • 450 g extra firm tofu
    • 1 tsp lemon juice
    • 2 tsp minced garlic
    • 2 shallots chopped
    • 1 nori sheet toasted and ground
    • 1.5 tbsp old bay seasoning
    • 1 tbsp flaxseed meal
    • 3 tbsp water
    • 5 tbsp corn starch

    Tomato Broth

    • 3 medium tomatoes
    • 1 white onion sub 6 shallots
    • 3 slices ginger
    • 6 cups water
    • 1 pack tofu puffs
    • 1 sheet dried kelp
    • 1 tbsp agave
    • 2 tbsp vegan fish sauce
    • 2 tsp anatto powder optional, for colour
    • salt if required

    Toppings

    • 3-4 servings rice noodles
    • chopped mint leaves
    • chopped coriander
    • 2 limes
    • 1 red chili
    • chili oil

    Instructions

    • Combine flaxseed meal with water and let it sit for 5 minutes to thicken. This would be our 'egg' substitute.
    • Start by making vegan 'crab' cakes – shred hearts of palm and crumble tofu. Add toasted and ground nori sheet flakes/powder and combine well.
    • Add old bay seasoning, lemon juice, minced garlic, shallots and flaxseed meal. Mix well.
    • Form your desired shape of the crab cakes and coat them in corn starch. Deep fry or air fry until golden brown.
    • Chop tomatoes in 8 wedges each. To a pan, add olive oil and saute your aromatics – onion and ginger. Add in your tomatoes.
    • Add water, all seasonings and kelp. Bring to a boil and simmer for 5-10 minutes. Remove the kelp and add in your tofu puffs.
    • In a separate pot, cook the bánh canh noodles or substitute rice noodles according to package instructions. Drain and set aside.
    • In serving bowls, place a portion of noodles.Pour the hot tomato broth over the noodles.
    • Top with crab cakes, fresh herbs. Garnish with lime wedges, sliced chili, and chili oil if desired. Enjoy!
  • 30-Minute Vegan Pho

    30-Minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!

    Pho is a Vietnamese noodle soup dish that originated in Northern Vietnam, most likely in the early 20th century. Its origins can be traced back to influences from both China and France, which were present in Vietnam during that period. It’s not widely available in many parts of the world, and the taste of the broth is simple yet unmatched!

    Chinese influence: The broth for pho is often compared to the Chinese dish “northern noodle soup” (or “guo kui”), which uses a flavourful, clear beef broth. The use of rice noodles are also present in Chinese noodle dishes.

    French influence: During the French colonial period in Vietnam (from the mid-19th century to 1954), French cooking techniques and ingredients started merging with local Vietnamese food. One possible influence is the French beef stew “pot-au-feu,” – this uses a beef broth with meat and bones. The French introduced the use of simmering bones to create a rich, flavourful broth, which became a key element of pho.

    This version is completely meat free and vegan, while preserving the authentic flavours from fresh whole spices, aromatics and herbs. The umaminess comes from a medley of mushrooms that are cooked and simmered in the broth. The best part? This entire soup can be made in just one pot and in 30 minutes!

    Ingredients You Need

    • aromatics – white onions, ginger, scallions
    • whole spices – star anise, cloves, cinnamon stick, fennel seeds, coriander seeds
    • seasonings – vegan fish sauce (or light soy sauce), rice wine vinegar, sweetener, mushroom seasoning or dashi
    • mushrooms – king oyster, oyster, shitake mushrooms (you can use other varieties as well: shitake has the most umami!)
    • fresh herbs – basil, mint and coriander
    • spice (optional) – fresh red chillies and sriracha
    • protein (optional) – shredded tofu, plant based ‘chicken’, vegan beef (Mine is from Green Rebel)

    Gluten free substitutions: Ensure mushroom dashi and vegan fish sauce are gluten free. If not substitute with gluten free soy sauce or coconut aminos.

    Allium free substitutions: Omit scallions and white onions. Substitute with a few pinches of hing to the broth. Use alliums free sriracha or chili sauce – alternatively you can also use hoisin.

    Print Recipe

    30-minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Broth

    • 4 slices 1-inch ginger
    • 2 white onions, halved
    • 2 scallions (white part)
    • 5-6 cups water
    • 1 tbsp mushroom seasoning
    • 1/4 cup vegan fish sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp sweetener maple syrup / agave
    • 5 star anise
    • 5 cloves
    • 1 cinnamon stick
    • 2 tsp fennel seeds
    • 2 tsp coriander seeds
    • 1 black cardamom (optional)
    • 2 tsp salt adjust accordingly
    • 1/2 cup basil packed
    • 1/2 cup mint leaves packed

    Mushrooms

    • 1 cup mini king oyster mushrooms sliced
    • 1 cup shitake mushrooms sliced
    • 1 cup oyster mushrooms shredded

    Vegan Protein

    • 300 g extra firm tofu or any other plant based substitute

    Toppings

    • 2-3 servings flat pho noodles (rice noodles)
    • chopped coriander
    • chopped mint
    • red chili slices
    • 1/2 cup blanched beansprouts
    • sriracha

    Instructions

    • Char the onion on a medium sized pot until they are lightly browned and fragrant, about 7 minutes. This adds depth to the broth.
    • Add whole spices, ginger, and scallions and let them roast for a few minutes. Pour in the water.
    • Add vegan fish sauce, rice wine vinegar, sweetener, and mushroom seasoning. Mix well.
    • Add basil and mint and bring to a boil. Add your protein at your stage if adding. Boil for 5 minutes and take out the aromatics with a strainer.
    • When you're left with the clear broth, add in your mushrooms and boil them until fully cooked. Strain them out.
    • While boiling the broth, cook your rice noodles according to package instructions.
    • This is optional but you can also fry or roast your mushrooms and protein with some soy sauce towards the end for more flavour.
    • In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles.
    • Place the roasted mushrooms, protein and blanched beansprouts (you can blanch the beansprouts in the boiling noodle water – let's be sustainable <3)
    • Serve the pho with these fresh toppings: mint leaves, cilantro, and sliced chilies. Drizzle some sriracha or hoisin sauce for extra flavour if you prefer. Enjoy!

  • Vietnamese Tomato Tofu

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It’s naturally high in protein, gluten free and plant based.

    Vietnamese tomato tofu, also known as “Đậu Sốt Cà Chua” in Vietnamese, is a flavourful and comforting dish that combines tofu with a rich tomato sauce infused with soy sauce.

    This is one of the easiest tofu recipes I’ve ever made and surprised that I’ve never come across it in mainstream Vietnamese cuisine even back when I was not vegan. This ought to be served in restaurants!

    But even if they aren’t, they’re so simple to whip up at home in just under 30 minutes. The process is even more quick if you’ve already pan fried your tofu.

    What Ingredients Do I Need?

    • extra firm tofu – this is the best type of tofu for this dish so it doesn’t break apart. I get my tofu fresh from the market or you can use packaged or pre-fried tofu as well.
    • tomatoes – the more red the tomatoes, the brighter the colour of the dish will be! These red tomatoes have the right balance of acidity and sweetness.
    • shallot and scallions – to add flavour to the dish.
    • seasoning – tomato paste, light soy sauce, vegan fish sauce
    • sweetener – to balance the acidity. I always use coconut sugar as the refined sugar free option!

    Gluten Free Substitutions

    Ensure vegan fish sauce is gluten free. Use tamari or gluten free soy sauce in place of regular soy sauce.

    Allium Free Substitutions

    Instead of shallots and spring onions, substitute with chopped cilantro.

    Print Recipe

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It's naturally high in protein, gluten free and plant based.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Vietnamese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 250 – 300g
    • 5 medium tomatoes 10 small tomatoes
    • 1 shallot
    • 2-3 stalks spring onions
    • 1 tbsp tomato paste
    • 1 tsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp salt
    • 1 tsp coconut sugar
    • 1/3 cup water
    • olive oil for frying

    Instructions

    • Cut tofu into squares. Pan fry tofu in olive oil until crispy.
    • Heat oil in a large skillet or wok over medium heat or use the remaining oil from frying tofu.
    • Add the sliced shallots and and white part of scallions to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
    • Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5 minutes.
    • Stir in the tomato paste, light soy sauce, vegan fish sauce, sugar, salt, and black pepper, mixing well to combine.
    • Add the cubed tofu to the skillet, gently stirring to coat the tofu with the tomato mixture.
    • Pour in the water, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
    • Taste and adjust seasoning if needed, adding more salt, sugar, or soy sauce according to your preference.
    • Once the sauce has reached your desired consistency, remove the skillet from heat.
    • Serve the Vietnamese tomato tofu hot, garnished with chopped green onions with hot fluffy rice. Enjoy!

    Notes

    You can customise this dish by adding other ingredients like bell peppers, mushrooms, or even tempeh to suit your taste preferences. 
  • Lemongrass Peanut Tofu

    Lemongrass Peanut Tofu

    This tofu recipe is easy, versatile and infused with flavours from lemongrass, crushed peanuts and chillies, made in just 20 minutes!

    This Vietnamese-inspired lemongrass peanut tofu recipe is one of my go-to when I’m craving a protein-packed side dish with rice for a easy and quick meal under just 30 minutes. It’s packed with flavour with just a few ingredients and is very versatile to be paired with almost anything!

    The first time I tried this dish was a vegan Vietnamese restaurant I stumbled upon in San Francisco but it was made with deep fried soft tofu (crispy on the outside and soft on the inside). The flavours were truly amazing.

    Ingredients You Need

    • extra firm tofu – this is the easiest tofu to work with as it doesn’t break apart easily. Be sure to drain excess water and pan fry them in a good amount of olive oil to make it crispy (yes you can get it crispy without using corn starch if you fry them long enough!)
    • lemongrass – finely chop up the lemongrass stalks (visible purple inner layers). You can use the rest of the lemongrass to make tea or add them in broths!
    • red chili – I like to use big red chili peppers so the heat is not insane but it still gives a beautiful colour for the peanut-ty sauce slash topping
    • peanuts – you can chop them finely but to save time I just pulsed them a few times in the blender until the texture became coarse
    • seasoning – soy sauces, rice wine vinegar, vegan fish sauce (optional – substitute with more light soy sauce)

    Gluten free substitutions: Omit dark soy sauce. Substitute light soy sauce with gluten free version, coconut aminos or tamari. Ensure vegan fish sauce is gluten free too.

    Allium free substitutions: Forego scallions, otherwise this recipe is 100% allium free!

    Print Recipe

    Lemongrass Peanut Tofu

    This tofu recipe is easy, versatile and infused with flavours from lemongrass, crushed peanuts and chillies, made in under 30 minutes.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Fusion, Vietnamese
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 300 g extra firm tofu
    • 2 stalks lemongrass
    • 2.5 tbsp peanuts
    • 1/2 red chili or 1 whole if you prefer more heat!
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1/2 tbsp dark soy sauce
    • 1/2 cup hot water

    Garnish

    • scallions
    • chili oil or sate sauce

    Instructions

    • Press tofu and drain any excess water. Slice tofu into rectangles and pan fry them until crispy.
    • Chop lemongrass stalks and chili finely.
    • Pulse peanuts 3-4 times until have a coarse texture and are not ground.
    • To a pan, add sesame oil and saute lemongrass and chili for a few minutes.
    • Add soy sauce, vegan fish sauce, dark soy sauce and cook for a few more minutes. Add ground peanuts, roast for a minute and add hot water.
    • Let the sauce cook and thicken. Add back in your tofu slices and coat them with the sauce.
    • Serve on a plate and top tofu with lemongrass peanut sauce. Garnish with scallions, chili oil and serve!
  • Vietnamese Rice Noodle Salad with Lemongrass Tofu

    Vietnamese Rice Noodle Salad with Lemongrass Tofu

    This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!

    These noodles are the most refreshing summer staple!

    This Vietnamese Noodle Salad is light, tangy and refreshing, making it the perfect summer salad. The fresh crunchy vegetables paired with cold noodles and crispy fried tofu is delectable. This is often eaten as the main course but if you want to prepare it for sharing, do this – chop the tofu into tiny cubes and shred any vegetables you’re using before tossing them together.

    Extra firm tofu sliced into squares

    This salad is best when served at room temperature (we don’t want the tofu to be cold!). If you plan on reheating this, simply heat up the tofu separately but the salad can be eaten cold.

    What You Need to Make This

    • thin rice vermicelli noodles – this can easily be prepared by soaking in hot water for a few minutes. Read the package instructions for the exact steps.
    • vegetables – cucumber, carrot are the best! Daikon works too.
    • garnish – chili, lime, dry roasted peanuts.
    • a good dressing – my chili lime dressing will literally blow your mind!
    • protein – we’ll be making a spicy lemongrass tofu for this salad.

    This recipe heavily uses Vietnamese Sate Sauce that you can find how to make here.

    It can also be easily made gluten free by substituting your soy sauce with gluten free soy sauce, tamari or coconut aminos.

    Print Recipe

    Vietnamese Rice Noodle Salad with Lemongrass Tofu

    This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Vietnamese
    Keyword: noodle salad, salad
    Servings: 2

    Ingredients

    Chili Lime Dressing

    • 2 tbsp lime juice
    • 2 tbsp vegan fish sauce
    • 1 tbsp soy sauce
    • 1 tsp sweetener
    • 3 tsp sate sauce (link for the recipe above)
    • 1 tsp sesame oil

    Spicy Lemongrass Tofu

    • 350 g extra firm tofu
    • 1/4 cup corn starch
    • 2 tbsp sate
    • 1/2 tbsp soy sauce (to taste)
    • 1 tsp rice wine vinegar
    • 1/2 tsp sweetener

    Noodle Salad

    • 2 servings rice vermicelli noodles
    • cucumber roll ups
    • shredded carrots
    • 2 tbsp dry roasted peanuts
    • lime garnish
    • chili garnish
    • coriander garnish

    Instructions

    • Chop tofu into even squares and coat them in corn starch.
    • Panfry them in some olive oil or bake/air fry until crispy.
    • Pour sate sauce and soy sauce onto pan and add in your crispy fried tofu. Give them a good toss until evenly coated.
    • Mix all the ingredients for your chili lime dressing and give them a good mix.
    • Slice your cucumber down until you get long, thin strips. Then roll them up. Do the same for your carrots.
    • Boil your noodles according to package instructions. Drain and rinse with cold water.
    • It's time to assemble! Place your rice noodle in a bowl, followed by cucumber rollups and shredded carrot. Place 3-4 slices of lemongrass tofu.
    • Garnish with lime, coriander, dry roasted peanuts and chili padi. When ready to eat, drizzle with chili lime dressing and serve!
  • Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.

    As someone who has lived in Singapore her whole life, I am always exploring every dish I have ever tasted to make it vegan since the food scene is so diverse here! However, I have never had beef noodles in my entire life because I’m a Hindu so I could always smell it when I walked past famous boat noodle places that everyone raves about.

    I took it as a sign to recreate a vegan version of this soup after tasting it at a Vietnamese Restaurant that was fully vegan. This soup is filled with aromatics and packed with so much flavour.

    What do I Need To Make This?

    This recipe requires quite a number of ingredients but if you don’t have them, there are many substitutes! Simply leave a comment below and I’ll get back to you as soon as possible!

    • vegetables for the fresh broth – carrots, pineapples, white radish, dried shitake mushrooms.
    • vegan beef stock powder – for that beef-y flavour. Or you can substitute it with a vegan beef bouillon cube).
    • kombu dashi powder
    • vegan fish sauce
    • lemongrass tops (green part) – I used the stalks to make my vietnamese sate sauce.
    • young jackfruit – I used this a ‘beef’ substitute but you can also use shitake, button or portobello mushrooms.
    • dark soy sauce – this was simply to flavour the jackfruit.

    • protein – I fried some extra firm tofu for a delicious topping option.
    • garnish – coriander and mint leaves work really well.
    • noodles – get dried thick round rice noodles. You should be able to find them in asian supermarkets.

    Some Notes:

    The rice vermicelli noodles I got were too thin, generally they are slightly thicker and chewier for this dish.

    You can keep the sate sauce in the fridge for up to a week (not longer since it’s made with fresh spices).

    Traditionally, you also use annatto seeds, but I couldn’t find one near me so I omitted it. However, you can add 1 tsp of seeds if you are able to find them for a more authentic flavour.

    This recipe can easily be made gluten free too! Substitute soy sauces with gluten free soy sauce or tamari. Ensure the beef stock you use is gluten free too.

    Print Recipe

    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.
    Prep Time2 hours
    Cook Time30 minutes
    Total Time2 hours 30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: sauce, soup, tofu recipes
    Servings: 4

    Ingredients

    Vegan 'Beef' Soup

    • 2 medium carrots
    • 1 cup pineapple diced
    • 1/2 large white radish
    • 1 cup dried shitake mushrooms
    • 10 cups water
    • 1 tbsp vegan beef stock powder (or 1 vegan beef boullion cube)
    • 2 tsp kombu dashi powder
    • 2 tsp vegan fish sauce
    • 5 lemongrass tops (green part)
    • 1/4 tsp black pepper
    • 1 tsp sugar
    • 1 can young jackfruit
    • 2 tsp vegan beef stock powder
    • 2 tsp dark soy sauce

    Toppings

    • 200 g extra firm tofu
    • 1/2 tbsp soy sauce
    • 4 tbsp vietnamese sate sauce
    • coriander
    • 4 servings dried rice noodles

    Vietnamese Sate Sauce

    • 4 lemongrass stalks (1/2 cup chopped lemongrass)
    • 2 large red chillies
    • 1 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp sugar
    • 1 tsp vegan fish sauce
    • 1 tsp soy sauce
    • salt (as per required)

    Instructions

    • Add water to a boiling pot. Add radish, carrots, diced pineapples and lemongrass tops.
    • Wash the dried shitake mushrooms thoroughly. Then add the mushrooms to the broth.
    • Add beef stock powder, kombu dashi stock, black pepper, vegan fish sauce and sugar. Cover with a lid and simmer on low for 2 hours.
    • Add some oil to pan – and add your jackfruit. Then add your vegan beef stock powder, dark soy sauce and stir fry until the jackfruit becomes brown on both sides.
    • Transfer the jackfruit to the beef stock. Continue simmering.
    • To the pan, add some olive oil and pan fry slices of tofu. You can also bake or air fry them until crispy.
    • Once done, add soy sauce and 1 tbsp vietnamese sate sauce and give it a good mix.
    • Boil the noodles according to package instructions, drain and rinse with cold water. `
    • To a bowl, add your noodles, 3-4 large scoops of the broth. Top with fried tofu and drizzle with 3 tbsp sate sauce. Garnish with coriander and serve!

    Vietnamese Sate Sauce

    • Add the oil to a pan and wait for it to heat up.
    • Chop lemongrass and chili finely. Add them to the oil, they should be sizzling. Add some salt.
    • Lower the heat and continue frying until they start browning slightly. Add your aromatics like garlic powder, onion powder, sugar and give it a good mix.
    • Lastly, add vegan fish sauce and soy sauce. Give it a good mix, let it cool down and transfer to an air-tight container.