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Bánh Mì Bowl With Crispy Tofu

by Kahnita Wilkerson featured in Spiralizer Meals 4 Ways

Ingredients

for 2 servings

  • 16 oz
    extra firm tofu (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup
    low sodium soy sauce (120 mL)
  • ¼ cup
    rice wine vinegar (60 mL)
  • 1 teaspoon
    sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons
    ginger, finely grated
  • 1 large cucumber
  • 3 small carrots

To Serve

  • brown rice
  • fresh cilantro
  • green onion
  • red cabbage
  • radish, sliced
  • fresh mint
  • jalapeño, sliced

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Preparation

  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!
 

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