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

Tofu Banh Mi-Style Bowls

with Pickled Carrots and Cucumber

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!


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

Preparation Time20 minutes
Cooking Time6 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

1 tbsp

Sesame Seeds

(Contains Sesame)

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

4 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

2 unit(s)

Green Onion

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

0.31 tsp


½ tbsp



Nutrition Values

Calories820 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber4 g
Protein24 g
Cholesterol25 mg
Sodium1230 mg
Trans Fat0.2 g
Potassium400 mg
Calcium600 mg
Iron5.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook rice
  • 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.
  • Meanwhile, thinly slice green onions. 
  • Cut cucumber into 1/4-inch rounds.
Quick-pickle veggies
  • 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 cucumbers and carrots, then toss to coat.
  • Place in the fridge to pickle.
Cook tofu
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat a large non-stick pan over medium-high heat. 
  • When the pan is hot, add 2 tsp (4 tsp) oil, 1/2 tbsp (1 tbsp) sesame oil, then tofu. 
  • Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
Finish tofu
  • 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
  • Drain pickled veggies and discard liquid.
  • Add remaining sesame oil to the rice. Fluff rice with a fork and season with salt, to taste.
  • Divide rice between bowls. Top with tofu, pickled veggies and green onion.
  • Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
Modularity step (under step 4)

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 2 tsp (4 tsp) oil, 1/2 tbsp (1 tbsp) sesame oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.