Bi Chay is a vegetarian version of a Vietnamese shredded pork meat and skin dish. This is a great main stay dish used for Vietnamese Vegetarian side dishes and mains such as spring rolls, rice noodles and rice bowls. Made with tofu, jicama, carrots, sweet potatoes, bean thread and rice seasoning.
1 ½cupssweet potato, juliennedabout 1 small sized potato
5tablespoonsroasted rice powder
1teaspoonmushroom seasoning powder
1cupoil for frying
Pat tofu dry with a paper towel. Cut into ¼ inch thick pieces.
In a frying pan, add about 1 tablespoon of oil and heat on medium high. Add carrots, jicama and mushroom powder. Saute for about 3 to 4 minutes until soft. Set aside on a plate with a paper towel to soak up oil.
Add enough oil to the pan for frying. Heat on medium high until hot. Add tofu pieces and fry for about 4 to 5 minutes per side until golden. Set aside on a plate with a paper towel.
Add bean thread bundle to the frying pan (make sure there is enough oil in the pan to cover the noodles) and fry for about 15 seconds until noodles puff up. Remove immediately and place on paper towels to soak up the oil.
Fry sweet potatoes until crispy about 30 seconds. Set aside on a plate with a paper towel.
Cut the fried tofu into thin pieces.
Combine all ingredients into a large mixing bowl. Use your hands to break up the fried noodles into smaller pieces. Add sugar, salt and roasted rice powder. Mix all ingredients well.
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
Use kitchen scissors to cut the tofu into thinner slices faster.
Freeze in an airtight container for up to 3 months.
To thaw frozen leftovers, set in the refrigerator for 30 to 40 minutes and heat in microwave for about 15 to 20 seconds to warm it up. Avoid overheating it in the microwave, it can burn quickly.
Store leftovers in the fridge for up to 3 days.
Serve bi chay as a filling for vegetarian spring rolls, banh mi (Vietnamese sandwich) or top it over rice noodles or rice.