Description
A delightful and vibrant Banh Mi Bowl featuring pickled mango and tofu, perfect for a healthy meal.
Ingredients
Scale
- 1 cup cooked jasmine rice
- 1 block (14 ounces) firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/2 cup pickled mango (store-bought or homemade)
- 1 tablespoon sriracha (optional)
- Salt and pepper to taste
Instructions
- Begin by cooking the jasmine rice according to package instructions. Once cooked, set aside to cool slightly.
- In a large skillet, heat the sesame oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes.
- Pour the soy sauce over the tofu, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce is absorbed. Remove from heat and set aside.
- In a bowl, combine the shredded carrots, cucumber, radishes, cilantro, and green onions. Toss to mix well.
- To assemble the bowl, start with a base of jasmine rice. Top with the sautéed tofu and the fresh vegetable mixture.
- Add pickled mango on top and drizzle with sriracha if desired. Season with salt and pepper to taste.
- Serve immediately and enjoy your vibrant Banh Mi Bowl!
Notes
- For a spicier kick, add sliced jalapeños to the vegetable mixture.
- Substitute the tofu with grilled chicken or shrimp for a non-vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Banh Mi Bowl with Pickled Mango & Tofu