cách làm Món - Bún Gạo Xào Chay

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper.

Soak rice noodles in warm water (about 40-50 degrees Celsius) for 10 minutes until softened; drain and set aside.

Cut tofu in half and then into smaller pieces for frying.

Slice mushrooms thinly and chop onion finely; if you don't eat onion, you can skip it.

Cut green beans into thin strips and prepare cabbage by removing excess leaves.

Mince garlic and chop carrots into thin strips.

Heat vegetable oil in a pan until hot, then reduce heat to medium-low to fry the tofu until golden and firm, about 10 minutes.

Remove tofu from the pan once golden on both sides and cut into smaller pieces.

Sauté minced garlic in the same pan until fragrant, then add sliced mushrooms and stir-fry until they are cooked.

Season with salt, vegetarian seasoning, and sugar, then stir to combine.

Add chopped onion and stir-fry until translucent.

Add cabbage and stir-fry until slightly soft but still crisp.

Add green beans and stir-fry to keep them crunchy.

Add carrots and stir-fry briefly since they cook quickly; remove vegetables from the pan once done.

Sauté more onion and garlic until fragrant, then add the soaked rice noodles and stir to combine.

If needed, add more oil to prevent sticking; mix everything well.

Season with black pepper and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary