Bún Tempeh Xào is a delicious twist on the traditional Vietnamese dish, Bún Bò Xào. While the classic recipe calls for marinated and sautéed beef, I decided to swap in tempeh—a fermented soy product I fell in love with during my travels in Indonesia. It’s packed with protein and adds a lovely, nutty flavor to the dish. The result? A fresh, flavorful rice noodle salad that’s just as satisfying, with a unique vegan touch. I’ve been making this version regularly, and it never fails to hit the spot!
60g Salad
80g Tempeh
1/2 Bell pepper
1/4 Cucumber
1 medium Carrot
100g Noodles (Best ist rice noodles or shiratake)
1/2 Mango
Toppings:
Peanuts
Scallion
Fried onions
Cilantro
Mint
Lime
Chili
Sesame seeds
Dressing:
Rice Vinegar
Chili paste (I used Sambal oelek)
Tamari (you can also use soy sauce)
Sesame oil
Ginger
Lemongrass
1. Place the salad of your choice in a bowl or a deeper plate. Cut the Cucumber and Bell Pepper in about 1/2cm thick slices. Take a vegetable peeler and peel the entire carrot. Add all the cut veggies your bowl and mix it together.
2. Make a hole in the middle of your bowl and place the noodles in it. Prepare the dessing by mixing Rice Vinegar, Chili paste, Sesame Oil, 1/4 Lime, Tamari (gluten free soy sauce), 1/3 tablespoon of finely cut ginger and limegrass. Coat your noodles with the dressing and make sure they are all covered.
3. Add some sesame oil into a cast iron pan and preheat it. Cut the tempeh in thin stripes and add it to the preheated pan. Fry the tempeh for about 3 minutes on both sides until they get golden. Turn down the temperature and add 1 tbsp Tamari and 1/2 tbsp Chili paste into the pan and make sure the Tempeh is fully covered with it on both sides. Turn off the heat (the cast iron pan is still hot enough) and add the cut peanuts and chili to the pan. Mix everything together to make sure it is all coated well.
4. Add the tempeh mixture on top of the noddles. Cut the mango and scallions in thin slices and add it to your bowl. Top it all off with cilantro, mint, sesame seeds and fried onions.
5. Last but not least, drizzle it all with 1/2 of a lime and some hot sauce (Sriracha)
Bún Tempeh Xào
Bún Tempeh Xào is a delicious twist on the traditional Vietnamese dish, Bún Bò Xào. While the classic recipe calls for marinated and sautéed beef, I decided to swap in tempeh—a fermented soy product I fell in love with during my travels in Indonesia. It’s packed with protein and adds a lovely, nutty flavor to the dish. The result? A fresh, flavorful rice noodle salad that’s just as satisfying, with a unique vegan touch. I’ve been making this version regularly, and it never fails to hit the spot!
Ingredients
60g Salad
80g Tempeh
1/2 Bell pepper
1/4 Cucumber
1 medium Carrot
100g Noodles (Best ist rice noodles or shiratake)
1/2 Mango
Toppings:
Peanuts
Scallion
Fried onions
Cilantro
Mint
Lime
Chili
Sesame seeds
Dressing:
Rice Vinegar
Chili paste (I used Sambal oelek)
Tamari (you can also use soy sauce)
Sesame oil
Ginger
Lemongrass
Directions:
1. Place the salad of your choice in a bowl or a deeper plate. Cut the Cucumber and Bell Pepper in about 1/2cm thick slices. Take a vegetable peeler and peel the entire carrot. Add all the cut veggies your bowl and mix it together.
2. Make a hole in the middle of your bowl and place the noodles in it. Prepare the dessing by mixing Rice Vinegar, Chili paste, Sesame Oil, 1/4 Lime, Tamari (gluten free soy sauce), 1/3 tablespoon of finely cut ginger and limegrass. Coat your noodles with the dressing and make sure they are all covered.
3. Add some sesame oil into a cast iron pan and preheat it. Cut the tempeh in thin stripes and add it to the preheated pan. Fry the tempeh for about 3 minutes on both sides until they get golden. Turn down the temperature and add 1 tbsp Tamari and 1/2 tbsp Chili paste into the pan and make sure the Tempeh is fully covered with it on both sides. Turn off the heat (the cast iron pan is still hot enough) and add the cut peanuts and chili to the pan. Mix everything together to make sure it is all coated well.
4. Add the tempeh mixture on top of the noddles. Cut the mango and scallions in thin slices and add it to your bowl. Top it all off with cilantro, mint, sesame seeds and fried onions.
5. Last but not least, drizzle it all with 1/2 of a lime and some hot sauce (Sriracha)
