Crispy Tofu Bahn Mi Bowl with Pickled Vegetables & Sriracha Aioli

Banh mi, Vietnam’s iconic sandwich born from French baguettes and bright local pickles, inspires this easy bowl. Crispy cornstarch-dusted tofu meets tangy pickled carrots and daikon over rice, finished with spicy sriracha aioli.

Serves 4

Estimate for one serving

• 580 cal
• 22g protein
• 68g carbs
• 24g fat
• 8g fiber

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Ingredients

• 24 oz extra-firm tofu
• 3 medium carrots
• 6 oz daikon radish
• 1/2 English cucumber
• 1 jalapeño
• 1 cup cilantro leaves
• 1 1/2 cups dry brown rice
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 3 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 3 tbsp cornstarch
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1 garlic clove
• 3 tbsp canola oil
• 1/2 tsp kosher salt

Instructions

1. 1Cook brown rice according to package (yields ~cooked).
2. 2Julienne carrots, daikon and cucumber. Heat rice vinegar, sugar and salt until dissolved. Pour over vegetables; let pickle 20 min.
3. 3Press tofu 15 min, then cut into 3/4-inch cubes. Toss with soy sauce, sesame oil and cornstarch.
4. 4Heat canola oil in large nonstick skillet over medium-high. Fry tofu in single layer 8–10 min, turning until all sides are golden and crisp.
5. 5Mix mayonnaise, sriracha and grated garlic for aioli.
6. 6Assemble 4 bowls: rice base, crispy tofu, drained pickled vegetables, sliced jalapeño, cilantro and generous drizzle of sriracha aioli.