Bánh Mì Bowl With Crispy Tofu

Name: Bánh Mì Bowl With Crispy Tofu
Yield: 2
Ingredients: 16 oz extra firm tofu; salt, to taste; pepper, to taste; ½ cup low sodium soy sauce; ¼ cup rice wine vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 2 tablespoons ginger, finely grated; 1 large cucumber; 3 small carrots; brown rice; fresh cilantro; green onion; red cabbage; radish, sliced; fresh mint; jalapeño, sliced

Recipe by Kahnita Wilkerson from tasty.co

Lunch

Ingredients

2 servings

•

16 oz extra firm tofu
•

salt, to taste
•

pepper, to taste
•

½ cup low sodium soy sauce
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¼ cup rice wine vinegar
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1 teaspoon sesame oil
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2 cloves garlic, minced
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2 tablespoons ginger, finely grated
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1 large cucumber

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3 small carrots
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brown rice
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fresh cilantro
•

green onion
•

red cabbage
•

radish, sliced
•

fresh mint
•

jalapeño, sliced

Instructions

Preheat oven to 375˚F (190˚C).
Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
Spiralize the cucumber and carrots into a large bowl.
Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
Enjoy!