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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

-

-

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
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