Tofu Banh Mi-Style Bowls
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Tofu Banh Mi-Style Bowls

Tofu Banh Mi-Style Bowls

with Pickled Carrots and Radishes

We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl!

Tags:
Spicy
Quick
Veggie
Allergens:
Soy
Sesame
Mustard
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

¾ cup

Jasmine Rice

3 unit(s)

Radish

½ unit(s)

Carrot

1 tbsp

Sesame Seeds

(Contains Sesame)

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

4 tbsp

Spicy Mayo

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

7 g

Cilantro

Not included in your delivery

½ tbsp

Sugar*

½ tbsp

Oil*

0.31 tsp

Salt*

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Nutrition Values

Calories770 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate95 g
Sugar20 g
Dietary Fiber2 g
Protein21 g
Cholesterol25 mg
Sodium1390 mg
Trans Fat0.2 g
Potassium300 mg
Calcium225 mg
Iron5.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Grater
Medium Pot
Peeler
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

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 heat. Wash and dry all produce. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds. Peel, then grate half the carrot (whole carrot for 4ppl).

Quick-pickle veggies
3

Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.

Cook tofu
4

Pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.

Finish tofu
5

Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until tofu is coated, 1-2 min.

Finish and serve
6

Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with tofu, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

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