Ingredients
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For the Tofu:
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1 block (14 oz) extra-firm tofu, pressed and sliced into strips
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2 tbsp soy sauce or tamari (gluten-free if needed)
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1 tbsp rice vinegar
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1 tsp sriracha sauce (adjust to taste)
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1 tsp sesame oil
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1 clove garlic, minced
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1/2 tsp ground ginger
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1 Salt and pepper to taste
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For the Pickled Vegetables:
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1/2 cup matchstick-cut carrots
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1/2 cup thinly sliced cucumber
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1/4 cup thinly sliced radishes
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2 tbsp rice vinegar
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1 tsp sugar
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1 A pinch of salt
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For the Bowl:
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2 cups cooked brown rice (or rice of your choice)
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1 Fresh cilantro leaves for garnish
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1 Fresh mint leaves for garnish
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1 Sliced jalapeño peppers for garnish (optional)
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1 Vegan mayonnaise (optional, for drizzling)
Directions
Garnish your Banh Mi breakfast tofu bowl with fresh cilantro leaves, fresh mint leaves, and sliced jalapeño peppers for an extra kick of flavor. Optionally, drizzle with vegan mayonnaise for added creaminess. Enjoy the vibrant and delicious flavors of Vietnam in your breakfast!
Customize your Banh Mi breakfast tofu bowl with your favorite herbs, such as Thai basil or Thai bird’s eye chilies for extra heat. This bowl is a delightful and satisfying way to start your day with Vietnamese flavors.
Steps
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1
Done
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For the Tofu: |
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2
Done
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In a bowl, combine soy sauce or tamari, rice vinegar, sriracha sauce, sesame oil, minced garlic, ground ginger, salt, and pepper. |
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3
Done
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Marinate the sliced tofu in the mixture for at least 15 minutes, turning the tofu strips occasionally to ensure even coating. |
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4
Done
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Heat a non-stick skillet over medium-high heat. Add the marinated tofu strips and cook until they are browned and crispy on each side, about 3-4 minutes per side. Remove from heat. |
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5
Done
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For the Pickled Vegetables: |
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6
Done
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In a separate bowl, combine matchstick-cut carrots, thinly sliced cucumber, thinly sliced radishes, rice vinegar, sugar, and a pinch of salt. Toss to mix well. |
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7
Done
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Let the pickled vegetables sit for at least 10 minutes to marinate and soften. |
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8
Done
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For the Bowl: |
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9
Done
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Divide the cooked brown rice between two bowls. |
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10
Done
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Arrange the crispy tofu strips on top of the rice. |
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11
Done
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Add the pickled vegetables on the side. |
