Viv Dinner

Tofu Banh Mi Noodle Bowl

Name: Tofu Banh Mi Noodle Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounces dry rice noodles; Boiling water; Pickled Veggies; 2/3 cup rice wine vinegar; 2/3 cup water; 1 cup matchstick carrots (or grated); ½ cup sliced radishes (or try daikon or watermelon radish-like in the photos); 1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar); ¼ teaspoon salt; Dressing; 4 tablespoons Veganaise or vegan mayo (or use regular); 1 tablespoon water; 1 tablespoon rice wine vinegar; 1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce); 1 teaspoon sugar or alternative sweetener; ¼ teaspoon salt; 1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce); Tofu; 14 ounces tofu, patted dry, cut into ½ inch cubes (or chicken, see notes); Toppings; 1 cup thinly sliced cucumber; 1 cup thinly sliced cabbage; ½ a red bell pepper, thinly sliced; ¼ cup fresh torn mint leaves; ½ a jalapeno, very thinly sliced; lime wedges; optional additions- sprouts, avocado, daikon, grated beet, cilantro,

2 servings

servings

30 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

8 ounces dry rice noodles

Boiling water

Pickled Veggies

2/3 cup rice wine vinegar

2/3 cup water

1 cup matchstick carrots (or grated)

½ cup sliced radishes (or try daikon or watermelon radish-like in the photos)

1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)

¼ teaspoon salt

Dressing

4 tablespoons Veganaise or vegan mayo (or use regular)

1 tablespoon water

1 tablespoon rice wine vinegar

1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)

1 teaspoon sugar or alternative sweetener

¼ teaspoon salt

1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)

Tofu

14 ounces tofu, patted dry, cut into ½ inch cubes (or chicken, see notes)

Toppings

1 cup thinly sliced cucumber

1 cup thinly sliced cabbage

½ a red bell pepper, thinly sliced

¼ cup fresh torn mint leaves

½ a jalapeno, very thinly sliced

lime wedges

optional additions- sprouts, avocado, daikon, grated beet, cilantro,

Directions

Cook the Noodles

Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. (I use a shallow baking dish for this)

Make the Pickles

(don’t skip!) At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill ( I’ll put this in the fridge or freezer for few minutes)- these can be made ahead.

Make the Creamy Sriracha Dressing

place ingredients in a small bowl and whisk.

Make the Crispy Tofu

Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.

Prep your veggies

Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).

Assemble the Bowls

divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and Spoon the flavorful dressing overtop.

Garnish

the bowls with fresh mint, jalapeño slices and lime wedges.

Nutrition

Serving Size

2 Bowls

Calories

403

Total Fat

21.1 g

Saturated Fat

2.6 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

9.2 mg

Sodium

1030.9 mg

Total Carbohydrate

45.5 g

Dietary Fiber

4.7 g

Total Sugars

13.6 g

Protein

11.2 g