Tofu Banh Mi Rice Bowl

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Category, Yields4 Servings
Prep Time20 minsCook Time20 mins

You can make your favourite take-out at home! Try this veggie-packed bowl next time you feel the urge to dine out.

Quick pickle:
 1 carrot
 3 radishes, thinly sliced
 250 ml water
 125 ml white vinegar
 3 cloves garlic
 2 ml black pepper
 15 ml salt
 15 ml sugar
Tofu Banh Mi crumble:
 375 ml uncooked brown rice
 15 ml sesame oil
 10 ml grated ginger
 1 package (400g/14oz) firm tofu, crumbled
 30 ml hoisin sauce
 15 ml lime juice (about ½ lime)
 30 ml lower sodium soy sauce
 2 ml dried basil
 45 ml water
Sriracha dressing:
 5 ml sriracha
 85 ml lower fat Greek yogurt
 5 ml lime juice
To assemble:
 ½ large cucumber, sliced
 ½ bell pepper, cut into thin strips
 ½ cilantro (optional)
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1

For the quick pickle, use a vegetable peeler to slice the carrots into ribbons. Place them into a small bowl or mason jar. Place the radishes in a separate bowl or mason jar.

2

In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over the carrots and radishes and let marinate for at least 20 minutes.

3

Cook the rice per package instructions.

4

In a large pan, add the sesame oil and ginger over medium heat and cook for 1 minute. Add the crumbled tofu and warm through while stirring.

5

Pour in the hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water has evaporated. Remove from heat.

6

Mix the sriracha, yogurt, and 5 mL (1 tsp) lime juice together for the dressing.

7

Serve the tofu on rice. Top with the cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.

Plan it out

Find TVP at your local grocer or bulk food store.

Tofu Banh Mi Rice Bowl
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Ingredients

Quick pickle:
 1 carrot
 3 radishes, thinly sliced
 250 ml water
 125 ml white vinegar
 3 cloves garlic
 2 ml black pepper
 15 ml salt
 15 ml sugar
Tofu Banh Mi crumble:
 375 ml uncooked brown rice
 15 ml sesame oil
 10 ml grated ginger
 1 package (400g/14oz) firm tofu, crumbled
 30 ml hoisin sauce
 15 ml lime juice (about ½ lime)
 30 ml lower sodium soy sauce
 2 ml dried basil
 45 ml water
Sriracha dressing:
 5 ml sriracha
 85 ml lower fat Greek yogurt
 5 ml lime juice
To assemble:
 ½ large cucumber, sliced
 ½ bell pepper, cut into thin strips
 ½ cilantro (optional)
Tofu Banh Mi Rice Bowl
IngredientsDirections
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