Bun Cha with Sticky Sesame Tofu

Bun Cha with Sticky Sesame Tofu


30 Minutes








Contains Nuts, Vegetarian

Making this recipe


Handful of peanuts, crushed
1 large red chilli, sliced
300g glass or vermicelli noodles

For the dressing:
3 tbsp brown sugar
1 stalk of lemongrass, sliced
3 tbsp soy sauce
1 tbsp vinegar (apple cider or white is fine)
1 tbsp sesame oil
1 tsp Thai Seasoning Blend
50ml hot water
2 limes, juiced

For the salad:
2 medium carrots, julienned
1 cucumber, julienned
1 baby gem lettuce
2 spring onions
Handful of fresh mint leaves

For the onions:
2 tbsp sesame oil
1 medium onion, sliced

For the tofu:
1 pack of tofu, cubed
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp Worcestershire sauce
1 tbsp sesame seeds
Dash of sesame oil

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For the dressing:

Step 1:

In a large mixing bowl, stir the sugar and the hot water together until the sugar has dissolved.

Step 2:

Add the remaining ingredients and stir well. Set aside.

For the salad:

Step 1:

Combine all the salad ingredients in a large bowl. Set aside.

For the onions:

Step 1:

Heat the sesame oil over a low heat. Add the onions and cook until transparent and wilted, around 10 minutes. Set aside.

For the tofu:

Step 1:

In a wok, heat the sesame oil over a low flame. Fry the tofu until golden brown, around 6-7 minutes on each side. When cooked, remove the excess oil from the wok.

Step 2:

Add the oyster sauce, fish sauce and Worcestershire sauce to the pan, stirring until the tofu is well-coated and the sauces thicken.

Step 3:

Once the sauces are thick and sticky, add the sesame seeds, coating all sides of the tofu. Set aside.

To assemble the bun cha:

Step 1:

Soak the noodles in a bowl of boiling water for around 4 minutes until soft. Drain and divide between your serving bowls.

Step 2:

Add a helping of salad, onions and tofu to each bowl, topping each one with sliced chilli and crushed peanuts. Pour the dressing evenly over each bowl and enjoy.

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