Vietnamese-Inspired Rice Bowls with Crispy Tofu
These Vietnamese-Inspired Rice Bowls are filled with Crunchy Pickled Veggies, Crispy Tofu, Rice Noodles, and TONS of flavor – plus, they’re Vegan and Gluten Free!
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 3-4 Servings 1x
- Category: Main
- Method: Oven, Stovetop
- Cuisine: Asian
Ingredients
Scale
For the Crispy Tofu:
- 1 block Extra Firm Tofu, pressed
- 2 tbsp Nutritional Yeast
- 1 tbsp Unseasoned Rice Vinegar
- 1 tbsp Reduced-Sodium Tamari
For the Pickled Veggies:
- 1 cup Daikon Radish, cut into matchsticks
- 1 Jalapeño, sliced into rounds and seeds removed
- ½ Medium White Onion, thinly sliced
- 2 medium Carrots, cut into ribbons
- 2 cups Distilled White Vinegar
- 1 ½ tbsp Agave Nectar (or sweetener of choice)
- 1 tbsp Salt
For the Rest of the Bowls:
- 8 oz Brown Rice Pad Thai Noodles (or noodle/grain of your choice)
- 3–4 cup Mixed Greens
- 1 cup Pink Radish, thinly sliced
- 2 cups Seedless or Persian Cucumbers, sliced
- 1/2 bunch Cilantro, finely chopped
- Creamy Cilantro Dressing and Toasted Cashews,* to serve on top
Instructions
- Prepare the Crispy Tofu: Preheat the oven to 375F. Dice the pressed Tofu into 1/2″ cubes, then add to a medium bowl. Add the Nutritional Yeast to the bowl, and mix well until the Tofu is evenly coated.
- Drizzle the Rice Wine Vinegar and the Tamari over the Tofu, and stir well. Add the Tofu to a greased or lined Baking Sheet and bake for 15 minutes, flip, and then another 15-17 minutes.
- Make your Pickled Veggies: While the Tofu is Cooking, wash and prepare all of your Vegetables, then place them all in a medium bowl. Bring the Vinegar, Agave Nectar, and Salt to a boil in a medium saucepan, then pour this liquid over the Vegetables. Carefully press the Vegetables down so they are fully submerged in the liquid, and let cool. Store any leftovers in the fridge in the pickling brine for up to 2 weeks.
- Cook the Rice Noodles: according to the package instructions, then drain and rinse.
- Assemble the Bowls: add a large handful of Mixed Greens to each bowl, then divide the Rice Noodles and Crispy Tofu evenly. Top with the Pickled Veggies, Radishes, Cucumber, Cilantro, a drizzle of Creamy Cilantro Dressing, and some Toasted Cashews.
Notes
- Tamari may be substituted for Soy Sauce or Liquid Aminos
- To make Toasted Cashews, simply add whole Raw Cashew pieces (I used 1/2 cup) to a nonstick pan and cook over medium high heat, until nutty and brown. Make sure to stir frequently, so all sides are evenly toasted and nothing burns!
- The Creamy Cilantro Dressing and Pickled Veggies can be prepared ahead of time, to save time.
Keywords: banh mi tofu, banh mi gluten free, gluten free banh mi, banh mi, vegan buddha bowls, vegan bowl recipes, asian bowl recipes
Find it online: https://frommybowl.com/banh-mi-bowls/