dairy freeveganvegetariandinnerlunchmealasianhalal

Bánh Mì Bowl With Crispy Tofu

Name: Bánh Mì Bowl With Crispy Tofu
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 16 oz extra firm tofu; salt, to taste; pepper, to taste; ½ cup low sodium soy sauce; ¼ cup rice wine vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 2 tablespoons ginger, finely grated; 1 large cucumber; 3 small carrots; brown rice; fresh cilantro; green onion; red cabbage; radish, sliced; fresh mint; jalapeño, sliced

By Tasty50 min2 servings

Experience the vibrant flavors of Vietnam with this Banh Mi Bowl featuring crispy tofu! This delectable dish is a fun twist on the classic sandwich, packed with pickled veggies and zesty sriracha mayo for a satisfying meal.

Instructions

1
Preheat oven to 375˚F (190˚C).
2
Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
3
Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
4
Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
5
In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
6
Spiralize the cucumber and carrots into a large bowl.
7
Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
8
Enjoy!