Tofu Bun Cha

Name: Tofu Bun Cha
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 396 g block Cauldron firm tofu; 4 tbsp. crunchy peanut butter; 160 mm can coconut cream; 1 tsp. soy sauce; Juice 1 lime; 200 g (7oz) ribbon rice noodles; 1 small cucumber; 2 carrots; 1 tbsp. sesame oil; 3 tbsp. vegetable oil; 3 tbsp. cornflour, seasoned; 4 tbsp. panko breadcrumbs; 2 tbsp. desiccated coconut; small handful each mint coriander; 1 red chilli, sliced; 2 tbsp. toasted peanuts, crushed

This Vietnamese noodle dish is super simple to make and packed with flavour. Served at room temperature, it’s ideal for Summer lunches.

By The GH Kitchen TeamPublished: 04 August 2017

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

864

Ingredients

396 g block Cauldron firm tofu
4 Tbsp. crunchy peanut butter
160 mm can coconut cream
1 tsp. soy sauce
Juice 1 lime
200 g (7oz) ribbon rice noodles
1 small cucumber
2 carrots
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
3 Tbsp. cornflour, seasoned
4 Tbsp. panko breadcrumbs
2 Tbsp. desiccated coconut
small handful each mint coriander
1 red chilli, sliced
2 Tbsp. toasted peanuts, crushed

Directions

1. Step 1
  Cut the tofu into 12 slices and leave to dry on kitchen paper to soak up any excess liquid.
2. Step 2
  To make the dressing, whisk together the peanut butter, coconut cream, soy sauce and lime juice. Whisk in a little hot water to loosen, if you like. Season to taste.
3. Step 3
  Cook the rice noodles to pack instructions, drain, run under cold water and put into a large bowl. Using a spiralizer or peeler, grate over the cucumber (discarding the seedy middle), and carrot, toss in sesame oil, cover and set aside.
4. Step 4
  Heat the vegetable oil in a frying pan until hot. Fill a small bowl with cornflour, another with cold water and a final one with panko crumbs and coconut. Dip each piece of tofu into the cornflour, then in water and finally into the crumb mixture to coat. Repeat with the other slices and cook in the oil for 2-3min until golden and crisp.
5. Step 5
  Divide the vegetable noodles and most of the herbs between
  4 bowls, top with hot tofu, drizzle with half the peanut sauce and garnish with the remaining ingredients. Serve with remaining peanut sauce.
  
  GET AHEAD: Make the peanut sauce a day ahead and keep covered in the fridge. Bring to room temperature before serving.
  
  GH TIP: Try different nut butters, such as cashew or almond, as well.

Per Serving:

Calories: 864
Fibre: 9 g
Total carbs: 70 g
Sugars: 8 g
Total fat: 50 g
Saturated fat: 17 g
Protein: 30 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time