Tofu Banh Mi Noodle Bowl

• 份量: 2 servings
• 活動時間: 30 minutes
• 總時間: 45 minutes

食材

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,

步驟

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.

營養

• 每份大小: 2 Bowls
• 卡路里: 403
• 總脂肪: 21.1 g
• 飽和脂肪: 2.6 g
• 反式脂肪: 0 g
• 膽固醇: 9.2 mg
• 鈉: 1030.9 mg
• 總碳水化合物: 45.5 g
• 膳食纖維: 4.7 g
• 總糖: 13.6 g
• 蛋白質: 11.2 g