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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds. Peel, then grate half the carrot (whole carrot for 4ppl).
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, 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.
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 often until crispy, 6-7 min.**
Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until tofu is coated, 1-2 min.
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.
