The Mountain Church
Banh mi bowls with sticky tofu
2 servings
porcje15 minutes
czas aktywny30 minutes
całkowity czasSkładniki
1 pack tofu
2 tbsp avocado oil (or other high heating oil)
1 tbsp soy sauce (regular or gluten-free)
2 tbsp hoisin sauce (regular or gluten-free)
1 tsp Sriracha
1/2 pack rice noodles
1 cup shredded lettuce
1/2 cup thinly sliced or shredded carrots
1/2 cup thinly sliced cucumbers
1/2 cup shredded red cabbage, or picked red cabbage
1 handful cilantro, chopped
1 avocado, sliced
sesame seeds for topping
Wskazówki
Lets start by preparing our sticky tofu.
Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.
Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.
Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.
Cook the rice noodles according the package directions.
Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
Top with extra soy sauce and hoisin sauce.
Enjoy!
Notatki
Recipe from Charley Englehart
Wartości Odżywcze
Wielkość Porcji
1 bowl
Kalorie
371
Tłuszcz Całkowity
24g
Tłuszcz Nasycony
5g
Tłuszcz Nienasycony
-
Tłuszcz Trans
-
Cholesterol
-
Sód
-
Węglowodany Całkowite
35g
Błonnik Pokarmowy
10g
Cukry Całkowite
9g
Białko
8g
2 servings
porcje15 minutes
czas aktywny30 minutes
całkowity czas