Bánh Mì Bowl With Crispy Tofu
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!
Recipe from tasty.co
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Ingredients (17)
- •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