Tofu Banh Mi-Inspired Bowls
with Pickled Carrots and Cucumber
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cucumber • Carrot • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Sesame seeds • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
(May contain traces of: Wheat, Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans)
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Wheat, Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
4 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard May contain traces of: Wheat, Fish, Sulphites, Milk, Egg, Crustaceans, Gluten)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Wheat, Fish, Sesame, Soy, Sulphites, Milk, Crustaceans, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Wheat, Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Wheat, Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Gluten)
Not included in your delivery
0.31 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
- Add cucumber and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
- Cook for 1-2 min, stirring often, until tofu is coated.
- Drain pickled veggies and discard liquid.
- To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
- Divide rice between bowls. Top with tofu, pickled veggies and green onions.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get tofu, while the pant heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.
