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91% would make again

Bánh Mì Bowl With Crispy Tofu

by Kahnita Wilkersonfeatured 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

Nutrition Info

Shop ingredients with
    Calories 303
    Fat 14g
    Carbs 23g
    Fiber 4g
    Sugar 16g
    Protein 27g

Estimated values based on one serving size.

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!