This tofu banh mi bowl makes me happy because it reminds me of waiting for my bus to leave during a cross-country trip across Laos. I was hungry and hadn’t packed a lunch or any snacks for the trek (my 32 year old self is gasping at my 23 year old self for such an obvious oversight). I felt pretty bummed until a woman approached who was selling the Laotian version of a banh mi filled with hardboiled eggs, cabbage, jalapeños, pickled carrots and radish, and chili sauce. Shortcut to the ending: I won the street food lottery.
The pickled carrots, radishes, and jalapeños are the stars here. The tang and acidity of the pickles lightens the meaty umami flavor of the tofu. When paired with a creamy spicy Sriracha sauce, it’s a total game-over situation for me. For the best tofu texture, I’d recommend the crispy tofu recipe.
Banh Mi Bowl and Wine
There’s a lot of interesting flavors in this dish that open the door to interesting wine pairings — tangy heat from the pickled jalapeños, umami from soy sauce glazed tofu, and creamy warmth from the Sriracha sauce.
- Off-Dry Riesling – Look for a German Kabinett or Halbtrocken. You’ll get a little of the sweetness to balance out the heat and umami while also getting the bright acidity to refresh your palate.
- Dry Rosé – Try a French Rosé from Provence for a watermelon and rose petal sipper or a rosé from Côtes du Rhône for a bigger bodied, dry drinker. Either will be crisp enough to keep you happy.
- Beaujolais – another French wine makes the cut. Gamay grape, this fruit-forward, light-bodied red won’t butt heads with the spices in this dish.
Tofu Banh Mi Bowl
Easy and flavorful Tofu Banh Mi Bowl recipe. Tangly pickled carrots and radishes, soy sauce glazed tofu, and creamy Sriracha sauce make food dreams come true.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 5 servings
- Category: Main, Vegan, Bowl, Vegetarian
- Method: Pickled
- Cuisine: Asian
Ingredients
- 1 small radish, sliced into thin rounds
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 1 small jalapeño, sliced into thin rounds (remove seeds to reduce the heat)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon organic cane sugar
- 1 teaspoon fine sea salt
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- Easy Crispy Tofu (1 16 oz block)
- 2 cups cooked rice
- 1 avocado, sliced
- 2 scallions, sliced
- 1 small bunch fresh cilantro, chopped
- 1/4 cup spicy vegan mayo (mix vegan mayo with Sriracha to taste)
Instructions
- Add all of the pickle ingredients to a jar, close the lid tightly, and gently shake to combine. If veggies are not submerged, add water until covered. Refrigerate for 1 hour. These can sit longer and will continue to get tangier the longer they are allowed to sit.
- While pickles are refrigerating, prep the tofu per the crispy tofu recipe.
- While tofu is baking, prep the tofu marinade and spicy vegan mayo mix. Once tofu is finished baking, toss in marinade and let sit for 5 minutes. Adjust ratios to taste – add soy sauce for additional saltiness, lime juice to lighten sauce and add tang, sesame oil for richness.
- Assemble the bowls: Add a serving of rice to each bowl, then layer on the tofu, pickled vegetables, avocado, scallions, cilantro, and drizzle with spicy mayo.
- Best when fresh. To store, refrigerate ingredients in covered containers separately. Good for 3-4 days.
Notes
*Recipe is a guide. Adapt ingredients and measurements as desired. Baking times may be different, depending on oven settings. Inspired by Pickles N Honey’s Tofu Banh Mi Bowl with Quick Pickles.
Keywords: tofu, Banh Mi bowl, bowl, healthy, Asian-inspired bowl, pickled carrots
Super tasty. I’ve never cooked banh mi before. Thanks for helping me branch out!
★★★★★