Veggie Banh Mi Bowls with Crispy Tofu

Looking for a flavorful and healthy meal option? These Veggie Banh Mi Bowls with Crispy Tofu are packed with protein and veggies, making them a perfect option for lunch or dinner.

Ingredients:

• Crispy tofu
• Pickled vegetables (carrots, cucumbers, radishes)
• Cooked rice or quinoa
• Fresh herbs (cilantro, mint, basil)
• Sriracha mayo
• Soy sauce
• Rice vinegar
• Brown sugar
• Garlic
• Olive oil
• Salt and pepper

Instructions:

• 1. Press tofu to remove excess water and cut into cubes. Toss with soy sauce, rice vinegar, brown sugar, garlic, salt, and pepper. Bake until crispy.
• 2. Pickle veggies by combining carrots, cucumbers, and radishes with rice vinegar, sugar, and salt. Let sit for at least an hour.
• 3. Assemble bowls with cooked rice or quinoa, crispy tofu, pickled veggies, fresh herbs, and a drizzle of sriracha mayo.
• 4. Enjoy!

Nutrition Information:

Calories: 350

Protein: 20g

Carbs: 40g

Fat: 15g

Fiber: 8g

Popular questions:

• Q: Can I use other vegetables for pickling?

A: Yes, feel free to use your favorite veggies like bell peppers, cabbage, or even jalapenos.

• Q: Can I substitute tofu with another protein?

A: Absolutely, you can use grilled chicken, shrimp, or even tempeh as a protein option.

• Q: How long can I store the pickled vegetables?

A: They can be stored in the fridge for up to a week in an airtight container.

• Q: Is there a gluten-free option for soy sauce?

A: Yes, you can use tamari or coconut aminos as a gluten-free alternative.

• Q: Can I make this recipe vegan?

A: Simply swap the sriracha mayo for a vegan mayo or tahini dressing for a vegan-friendly option.

• Q: How can I add more heat to the dish?

A: Add sliced jalapenos or red pepper flakes for an extra kick of spice.

• Q: Can I add additional toppings?

A: Feel free to customize with avocado, sesame seeds, or crushed peanuts for added texture and flavor.

• Q: Can I prepare the tofu ahead of time?

A: Yes, you can store the cooked tofu in the fridge and reheat it before assembling the bowls.

• Q: Can I make this recipe low-carb?

A: Substitute the rice or quinoa with cauliflower rice or zucchini noodles for a low-carb option.

• Q: Can I adjust the seasoning to suit my taste?

A: Yes, feel free to adjust the soy sauce, vinegar, and sugar ratios to customize the flavor to your liking.

Helpful tips:

• Marinate the tofu overnight for extra flavor.
• Drizzle extra sriracha mayo for even more heat.
• Top with crushed peanuts for added crunch.
• Experiment with different herb combinations for varied flavor profiles.
• Add a squeeze of lime juice for a citrusy zing.
• Garnish with sesame seeds for a nutty finish.
• Double the pickled veggies recipe and use it as a side dish for other meals.
• For a gluten-free option, make sure all ingredients are gluten-free certified.
• Substitute brown sugar with honey or maple syrup for a different sweetener.
• Feel free to customize the bowl with your favorite veggies for added nutrition.

Expert Secrets:

• Add a splash of fish sauce to the pickling liquid for an authentic Vietnamese flavor.
• For a richer taste, pan-fry the tofu in sesame oil instead of baking it.
• Use a mix of white and black sesame seeds for a visually appealing garnish.
• For a tangy twist, add a tablespoon of lime juice to the sriracha mayo.
• For a crunchier texture, lightly toast the cooked quinoa or rice before assembling the bowls.
• Garnish with edible flowers for a pop of color and elegance.
• For a smoky flavor, grill the tofu cubes instead of baking them.
• Experiment with different marinades for the tofu, like teriyaki or miso-based sauces.
• Add a dollop of peanut butter to the sriracha mayo for a creamy and nutty flavor.
• Make extra pickled veggies and use them as a topping for salads or sandwiches.