Tofu Banh Mi-Inspired Bowls
with Pickled Carrots and Radish- Soy
- Sesame
- Mustard
- Egg
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Tree nuts
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Crustaceans
- Sesame
- Fish
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 tofu all come together for a Vietnamese-inspired party in a bowl! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Jasmine rice • Hoisin sauce (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) (soy, sesame, mustard) • Spicy mayonnaise (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) (egg, mustard) • Radish • Carrots • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
2 unit(s)
Radish
56 g
Carrot, julienned
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Wheat, Sulphites, Egg, Gluten, Milk, Mustard, Crustaceans, Sesame, Fish)
4 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard May contain traces of: Wheat, Sulphites, Egg, Gluten, Milk, Crustaceans, Fish)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Wheat, Soy, Sulphites, Gluten, Milk, Crustaceans, Sesame, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Wheat, Soy, Tree nuts, Egg, Milk, Mustard, Sesame, Fish)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Wheat, Soy, Sulphites, Egg, Gluten, Milk, Mustard, Crustaceans, Fish)
Not included in your delivery
0.32 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 cup (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.
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut radishes 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 radish and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high.
- 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, 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.
