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 a different protein instead of tofu?
A: Yes, you can substitute tofu with tempeh or seitan for a different flavor and texture. - Q: Can I make this recipe gluten-free?
A: Yes, simply use tamari instead of soy sauce to make the recipe gluten-free. - Q: How long can I store the pickled veggies?
A: The pickled veggies can be stored in the refrigerator for up to a week. - Q: Can I add protein to this bowl besides tofu?
A: Yes, you can add grilled chicken or shrimp for additional protein. - Q: Can I customize the bowl with different vegetables?
A: Absolutely, feel free to add any of your favorite vegetables to customize the bowl to your liking. - Q: How can I make the sriracha mayo less spicy?
A: You can adjust the amount of sriracha you use in the mayo to control the level of spiciness. - Q: Can I use white vinegar instead of rice vinegar for pickling?
A: White vinegar can be used as a substitute for rice vinegar in the pickling process. - Q: Is this recipe vegan-friendly?
A: Yes, this recipe is vegan-friendly as long as the sriracha mayo is made with plant-based ingredients. - Q: Can I add a different grain instead of rice or quinoa?
A: Yes, you can use farro, barley, or couscous as alternatives to rice or quinoa in this recipe. - Q: How can I make the tofu even crispier?
A: To make the tofu extra crispy, you can sprinkle cornstarch on it before baking.
Helpful tips:
- 1. Marinate the tofu for a longer period to enhance its flavor.
- 2. Add a splash of lime juice to the pickled veggies for an extra burst of freshness.
- 3. Experiment with different herbs like Thai basil or shiso for a unique flavor profile.
- 4. Drizzle extra sriracha mayo on top for added creaminess and heat.
- 5. Roast the veggies for a different texture and flavor in the bowl.
- 6. Top the bowl with crushed peanuts or sesame seeds for added crunch.
- 7. Mix in some kimchi for a spicy and tangy kick to the bowl.
- 8. Serve the bowl with a side of kimchi fried rice for a complete meal.
- 9. Use a blend of different colored carrots for a visually appealing presentation.
- 10. Make a larger batch of pickled veggies to have on hand for other meals throughout the week.
Expert Secrets:
- 1. Pat the tofu dry before marinating it to ensure maximum flavor absorption.
- 2. Preheat your baking sheet before adding the tofu to achieve a crispier texture.
- 3. Use a mix of light and dark soy sauce for a more complex umami flavor in the tofu.
- 4. Infuse the sriracha mayo with garlic or ginger for added depth of flavor.
- 5. Layer the components of the bowl in a visually appealing way for an Instagram-worthy presentation.
- 6. Roast the garlic before adding it to the tofu marinade for a milder and sweeter flavor profile.
- 7. Swap out regular rice for jasmine or basmati rice for a fragrant twist.
- 8. Garnish the bowl with a sprinkle of furikake or sesame seeds for an authentic touch.
- 9. Mix in a spoonful of miso paste to the tofu marinade for an extra burst of umami.
- 10. Double the sriracha mayo recipe and use it as a dipping sauce for spring rolls or wraps.