Vegan Crispy Tofu Banh Mi Bowls

A vibrant, plant-based twist on the classic Vietnamese banh mi, these Crispy Tofu Banh Mi Bowls offer a perfect balance of textures and flavors. Featuring golden, pan-seared tofu, tangy quick-pickled vegetables, and fragrant jasmine rice, this dish is finished with a zesty vegan sriracha mayo for a refreshing and satisfying main course.

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This recipe transforms traditional street food into a wholesome bowl. The combination of warm rice and chilled, vinegar-soaked carrots and cucumbers creates a dynamic dining experience. It is an ideal choice for a medium-difficulty weeknight dinner that looks as beautiful as it tastes.

Ingredients

• Tofu: 400 g (14 oz) firm tofu (pressed and cut into 2 cm cubes), 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp vegetable oil
• Pickled Veggies: 1 medium carrot (julienned), 1 small daikon radish (julienned), ½ cucumber (thinly sliced), ½ cup rice vinegar, 1 tbsp sugar, ½ tsp salt
• Rice: 2 cups cooked jasmine rice
• Sriracha Mayo: ¼ cup vegan mayonnaise, 1–2 tbsp sriracha, 1 tsp lime juice
• Garnishes: ½ cup fresh cilantro leaves, 1 jalapeño (thinly sliced), 1 small handful scallions (sliced), 1 tbsp toasted sesame seeds, lime wedges

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Instructions

Step 1

Prepare the pickled veggies: In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add carrot, daikon, and cucumber. Toss to coat and set aside to pickle, stirring occasionally.

Step 2

Pat tofu cubes dry. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss to coat evenly.

Step 3

Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until golden and crispy on all sides (about 10–12 minutes). Remove from heat.

Step 4

Prepare rice according to package instructions if not already cooked.

Step 5

Mix vegan mayonnaise, sriracha, and lime juice in a small bowl to make the sriracha mayo.

Step 6

To assemble: Divide rice among bowls. Top with pickled veggies (drained), crispy tofu, and garnishes—cilantro, jalapeño, scallions, and sesame seeds. Drizzle with sriracha mayo. Serve with lime wedges.

Zusatztipps für die Zubereitung

Using a large non-stick skillet is essential to achieve a golden crust on the tofu without it sticking. Ensure you have a whisk for the pickling liquid and sriracha mayo, and a sharp chef's knife for julienning the daikon and carrots to ensure uniform texture.

Varianten und Anpassungen

For a whole-grain option, substitute jasmine rice with brown rice or quinoa. If you need a gluten-free meal, replace the soy sauce with tamari and verify all condiments are certified gluten-free. You can also adjust the sriracha level to your heat preference.

Serviervorschläge

Serve these bowls with an extra squeeze of fresh lime to brighten the flavors. For additional crunch, consider adding thinly sliced radishes or shredded lettuce as a garnish alongside the fresh cilantro and jalapeño.

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Enjoy this flavorful meal knowing it provides 430 calories and 58g of carbohydrates per serving. With its vibrant colors and bold Vietnamese-inspired profile, these Vegan Crispy Tofu Banh Mi Bowls are sure to become a favorite in your plant-based rotation.

Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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Recipe FAQs

→ How do I get the tofu really crispy?

Press the tofu for at least 15 minutes to remove excess moisture, then coat evenly in cornstarch before frying. Cook in a single layer without overcrowding the pan, and let each side develop a golden crust before turning. Avoid moving the tofu too frequently while cooking.

→ Can I make the pickled vegetables ahead?

Yes, the pickled vegetables actually improve with time. You can prepare them up to a week in advance and store them in an airtight container in the refrigerator. The flavors will continue to develop and meld together.

→ What can I substitute for daikon radish?

If daikon is unavailable, simply use more carrot or add thinly sliced red radishes for a similar crunch and mild peppery flavor. Jicama or kohlrabi would also work well as substitutes.

→ Is this dish spicy?

The spice level is adjustable based on your sriracha preference. The jalapeño garnish adds fresh heat, but you can omit it or remove the seeds for milder flavor. Start with 1 tablespoon sriracha in the mayo and taste before adding more.

→ Can I use different grains?

Absolutely. Brown rice, quinoa, or cauliflower rice work beautifully as alternatives to jasmine rice. Just adjust cooking times accordingly and ensure your grain is fully cooked before assembling the bowls.

→ How should I store leftovers?

Store components separately in airtight containers for up to 4 days. Keep the tofu, pickled vegetables, rice, and sauce in separate containers. Reheat the tofu in a hot skillet to restore crispiness before assembling.