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Bún riêu chay – rice noodle with tofu balls in tangy tomato broth?
Happy Monday, all, hope you had a wonderful weekend. Sharing a delicious & light noodles soup in savory tomato broth, traditionally made with crabmeat & now replaced with tofu balls. Thanks to @duyhvu07 who introduced me to this dish & made me a vegan version last year.??
Recipe (yields 2-3 servings)
?Tofu balls Ingredients:
~ 1 pack of firm tofu (16oz) – drain really well, mash & season with white pepper, 1/2 teaspoon salt
~ 1/2 tablespoons cornstarch + 3 tablespoons chickpea water (optional)
✔️Place mashed tofu in a bowl and massage with cornstarch (more if needed) & chickpea water until it turns pastey like. Take about 1-2 tablespoons of mixture and place in your palm. Slowly mold into a ball by passing between palms back and forth, set aside.
?Broth:
~ 6-8 tomatoes, cut into wedges
~ 6 cups veggie stock
~ 1 tablespoon of thinly sliced: shallots, garlic
~ oil, salt to taste
✔️In a big heated pot with 2 teaspoons oil, saute shallots & garlic until fragrant. Then stir in tomatoes and cook until tomato starts to break a little. Add stock, turn heat up & let boil, then lower heat to simmer for at least 30 minutes. Season with salt (annatto oil may be added for color) ?Pairings suggestions:
~ Dried rice noodles (cook based on package instructions), fresh mung bean sprouts, water spinach, mint, thinly sliced scallions, jalapeños,
✔️How to cook tofu: Once the soup is ready & while simmering, use a slotted spoon, slowly place tofu balls in soup. Let tofu cook for at least 3 minutes & it’s ok if tofu starts to break a little (see stories). Ladle soup with tofu balls to cooked noodles & garnish with above suggestions. *I love to add my raw veggies to hot soup for the perfect crunch. ?
Hope you like this simple noodle dish, and happy new week.?
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