Tofu Banh Mi Bowls

Nguyên liệu

Pat a block of 20 oz. High Protein Super Firm tofu (I get the Wildwood brand from Wholefoods) dry between kitchen towels or use a tofu press then cut it into small cubes. Toss the tofu with ½ tsp salt, 2 tsp garlic powder, 2 tsp corn flour until well coated. Place in the oven spread apart on a baking sheet for 15 minutes at 425 degrees, stopping ½ way through to flip the tofu.

Meanwhile prepare the marinade by combining 3 tbsp hoisin, 2 tbsp chili garlic sauce, 1 tsp sesame oil, 5 cloves grated garlic, 1 tbsp dark soy sauce and 1 tbsp rice wine vinegar.

Prepare your spicy mayo by combining 3/4 cup mayo (im a @hellmannsmayonnaise girlie) , 2 tbsp sriracha, 2 tsp gochujang, ½ tsp sesame oil, 1 clove grated garlic and ½ tbsp honey.

For the salad, combine ¼ cup of tightly packed mint leaves with 2 persian cucumbers sliced thin, ½ a small onion sliced thin, ½ cup of cilantro leaves with tender stems, gently torn, 2 2 julienned jalapenos , and 1 large julienned carrot. You can leave this salad chunky or chop it up smaller.

Once the tofu is done, remove it from the oven and toss it with the marinade and sprinkle with toasted sesame seeds and the green parts of 3 sliced scallions. Serve the tofu with jasmine rice, the salad, and spicy mayo. You can heat the marinade gently on the stove before tossing with the tofu.

Enjoy :)