Lemongrass Tofu "Banh Mi" Bowl
A gluten-free and vegetarian buddha bowl inspired by the classic Vietnamese sandwich. Savory, tangy, creamy, crunchy and delicious. Recipe inspired by and adapted from Cooking Light.
Ingredients
Tofu
- 1 14 oz package of extra firm tofu rinsed and drained, cut into 1 inch cubes
- 2 tbsp finely chopped peeled fresh lemongrass
- 2 tbsp water
- 1 tbsp gluten-free tamari
- 1 tsp sesame oil
Pickled Veggies
- 1/4 cup rice wine vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup matchstick carrots
- 1 cup matchstick cut radishes
- 1/4 cucumber sliced
- 1 1/2 tbsp fresh cilantro
Sriracha Mayo
- 3 tbsp canola or Vegan mayonnaise
- 1 tsp sesame oil
- 1 1/2 tsp Sriracha
1 cup white or brown rice, prepared according to package
1 avocado, sliced and divided
pea sprouts and sesame seeds for garnish
Instructions
Prepare rice according to package.
Prepare tofu:
- Combined lemongrass, 2 tbsp water, tamari, and 1 tsp sesame oil in bowl. Add tofu and let stand for 15 minutes.
- Preheat oven to 450 degrees.
- Lay marinated tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit)
Prepare pickled veggies:
- Combine vinegar, 1/4 cup water, sugar and salt, stirring until dissolved.
- Add carrots, radish and cucumbers. Let sit for 30 minutes-1 hour.
- Drain and stir in cilantro.
Prepare Mayo: combine remaining 1 tsp oil, mayonnaise and Sriracha in a small bowl and whisk together.
Assemble in a big bowl, adding avocado, pea sprouts and sesame seeds.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Yum~~ Tried this recipe, but made it my own by substituting daikon for the red radish and left the cucumbers fresh. Fried the tofu as I do not have an oven in my studio apartment.
Thanks for sharing! Those are great substitutions! So happy you loved it!