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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.
Ingredients
1 unit(s)
Tofu
(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
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.