Tofu Banh Mi Rice Bowl

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)

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.

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.

Cook the rice per package instructions.

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.

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.

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

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

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Tofu Banh Mi Rice Bowl