I would like to make this vegetarian. So any suggestions of what to use besides fish sauce? Also would like to add tofu instead of eggs. This dish is
Recipe question for:
Peanut Bun
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I think tofu is very good in bun. This type of dish is intended to accept lots of variation in toppings, as Bittman himself suggests in the notes, and is certainly true even of more traditional versions of this in Vietnam.
Strain, cool, and store in the fridge for up to three weeks.
There are commercially made vegetarian and vegan "fish sauce" substitutes out there. I'm not vegetarian or vegan, so I opted to make this version to help my daughter cook dinner for a vegan friend recovering from surgery. As far as adding in tofu in place of the egg, I see no reason why you couldn't. It's a garnish, really, and a source of protein. Tofu might be best if it was pan fried to give it a bit of chew factor, and it would be tasty in the salad. Recipes are not carved into stone, so you don't need to feel bound to follow them strictly. So long as you understand changes in ingredients will not result in exactly the same dish, it's your business.