Crispy Tofu Banh Mi Bowls with Pickled Veggies and Sriracha Mayo
Enjoy all the flavors of a classic bánh mì in a vibrant, speedy bowl featuring crispy pan-seared tofu, quick pickled veggies, fluffy rice, and a drizzle of creamy sriracha mayo. Perfect for a satisfying weeknight dinner in under 20 minutes.
- 16 oz extra-firm tofu
- 2 tbsp cornstarch
- 2 tbsp neutral oil (such as canola or vegetable)
- 3 cups cooked jasmine rice
- 1 cup carrot, julienned
- 1 cup English cucumber, thinly sliced
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 0.5 tsp salt
- 0.25 cup mayonnaise
- 1.5 tbsp sriracha
- 0.5 cup fresh cilantro leaves
- 1 tbsp thinly sliced jalapeño (optional)
- 4 pieces lime wedges
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Instructions
In a bowl, combine carrots and cucumber with rice vinegar, sugar, and salt. Toss and let sit to quick-pickle.
⏱️ 5 minutesPat tofu dry and cut into 1/2-inch cubes. Toss tofu with cornstarch until evenly coated.
⏱️ 2 minutesHeat oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 6–7 minutes, turning occasionally, until golden and crispy on all sides.
⏱️ 7 minutes 🌡️ medium-highIn a small bowl, mix mayonnaise and sriracha until smooth.
⏱️ 1 minuteTo assemble, divide rice among 4 bowls. Top with crispy tofu, pickled veggies (drained), cilantro, optional jalapeño, and a drizzle of sriracha mayo. Serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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