Ingredients
-
For the Tofu:
-
1 block (14 oz) extra-firm tofu, cubed
-
2 tablespoons soy sauce or tamari (for gluten-free option)
-
2 cloves garlic, minced
-
1 tablespoon vegetable oil
-
1 teaspoon agave nectar or maple syrup
-
1/2 teaspoon ground black pepper
-
For the Bowl:
-
2 cups cooked brown rice or rice noodles
-
1 cup shredded carrots
-
1 cup cucumber, thinly sliced
-
1/2 cup fresh cilantro leaves
-
1/4 cup fresh mint leaves
-
1/4 cup roasted unsalted peanuts, chopped
-
For the Dressing:
-
2 tablespoons rice vinegar
-
1 tablespoon soy sauce or tamari (for gluten-free option)
-
1 tablespoon agave nectar or maple syrup
-
1 clove garlic, minced
-
1 red chili, thinly sliced (adjust to taste)
-
1 tablespoon lime juice
Directions
Serve the Vietnamese-inspired tofu Banh Mi bowls immediately, allowing everyone to customize their bowls with extra dressing and chili slices for added heat.
Adjust the amount of sliced red chili to your desired level of spiciness. This Vietnamese-inspired breakfast bowl is a fresh and flavorful way to start your day.
Steps
|
1
Done
|
In a bowl, whisk together the soy sauce, minced garlic, vegetable oil, agave nectar, and ground black pepper to make the tofu marinade. |
|
2
Done
|
Place the tofu cubes in a shallow dish and pour the marinade over them. Gently toss to coat the tofu. Let it marinate for at least 15 minutes, or longer for more flavor. |
|
3
Done
|
Heat a skillet over medium-high heat and add the marinated tofu cubes. Cook for about 3-4 minutes on each side until they become golden and slightly crispy. Remove from heat and set aside. |
|
4
Done
|
In a small bowl, whisk together the rice vinegar, soy sauce, agave nectar, minced garlic, sliced red chili, and lime juice to make the dressing. |
|
5
Done
|
Assemble the bowls by dividing the cooked rice or rice noodles among serving bowls. Top with the shredded carrots, cucumber slices, fresh cilantro, fresh mint, and the cooked tofu. |
|
6
Done
|
Drizzle the dressing over each bowl and garnish with chopped peanuts. |
