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Tofu Bahn Mi Bowl


  • Yield: Serves 3-4 1x
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Ingredients

For the quick pickles:

  • 2 carrots, peeled and julienned
  • 1 daikon radish, peeled and julienned
  • 1 jalapeno pepper, sliced
  • 1/2 cup water
  • 1/2 cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon sugar

For the tofu marinade:

  • 1 tablespoon fish sauce
  • 1/4 cup rice vinegar
  • 1/2 teaspoon lime juice
  • 1 teaspoon sugar
  • 1 garlic clove, minced

For the spicy mayo:

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1/8 teaspoon fish sauce

For the bowl:

  • 14-ounce package extra-firm tofu, drained and pressed
  • 1 cup quinoa
  • 1 cucumber, peeled and sliced
  • 2 tablespoons chopped cilantro
  • 1/4 cup peanuts, chopped
  • Soy sauce and extra lime juice for serving

Instructions

For the quick pickles:

  1. Pack vegetables into a pint-sized jar. In a small saucepan, bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
  2. Pour liquid over vegetables, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles. Securely screw lid onto jar.
  3. Let jar cool to room temperature and then store in refrigerator, letting them pickle for at least 48 hours before using.

For the tofu marinade:

  1. In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar and garlic until combined.

For the spicy mayo:

  1. In a small bowl, whisk mayonnaise, sriracha, lime juice and fish sauce until smooth and creamy.

For the bowl:

  1. Cut tofu into eight even rectangle slices. Add to marinade and let sit in refrigerator for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.
  2. Meanwhile, cook quinoa according to package directions.
  3. In a non-stick pan add 1 tablespoon olive oil over medium heat. Add baked tofu slices in two batches (to avoid crowding the pan) and let cook for 3-5 minutes on each side, or until golden-brown.
  4. Divide quinoa evenly between bowls. Top with tofu, pickled vegetables, cilantro, peanuts and cucumber. Finish off with a squeeze of lime juice, a splash of soy sauce and drizzle spicy mayo over top.