This vegan bo bun recipe is the freshest recipe of the season.
Drain the tofu by pressing it between 2 sheets of absorbent paper, then place the slices on a small plate.
In a bowl, combine the crushed garlic , grated ginger , soy sauce and sugar .
Pour the sauce over the tofu and let marinate for 10 minutes.
Turn the slices over, then let marinate again for 10 minutes.
In another bowl, combine the sesame seeds , flour and cornstarch .
Dip the tofu slices in this mixture, then cook them for a few minutes in an oiled pan. All sides must be golden brown. Reserve.
Cook the rice vermicelli for 5 minutes in a pot of boiling water . Rinse with cold water and drain.
Grate the carrot and cut the cucumber into sticks.
Roughly chop the salad leaves , then place them in a bowl.
Pour the rice vermicelli over it , then arrange the grated carrots and cucumber .
Pour the remaining marinade over the vegetables . Then place the tofu .
Then sprinkle the whole with chopped mint and coriander leaves , as well as coarsely chopped peanuts .
Monday is veggie! Plates & bowls by Emilie Franzo at Éditions Marabout, € 7.90
Also check out: diet-compatible potato pancakes.