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MealDinnerWeeknightKosherHalalSoyGlutenAsianHigh-FiberHigh-ProteinDate NightBakingLunchVegetarianVeganHealthyDairy-FreeVietnamese

Bánh Mì Bowl With Crispy Tofu

featured in Spiralizer Meals 4 Ways

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.

Kahnita Wilkerson
Tasty Team
92% would make again
Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Bánh Mì Bowl With Crispy Tofu
Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

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

  • Calories 323
  • Fat 14g
  • Carbs 28g
  • Fiber 5g
  • Sugar 18g
  • Protein 28g

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!
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Bánh Mì Bowl With Crispy Tofu