The Mountain Church
Banh mi bowls with sticky tofu
2 servings
份量15 minutes
活動時間30 minutes
總時間食材
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
步驟
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!
筆記
Recipe from Charley Englehart
營養
每份大小
1 bowl
卡路里
371
總脂肪
24g
飽和脂肪
5g
不飽和脂肪
-
反式脂肪
-
膽固醇
-
鈉
-
總碳水化合物
35g
膳食纖維
10g
總糖
9g
蛋白質
8g
2 servings
份量15 minutes
活動時間30 minutes
總時間