If you’re in the mood for a fresh, vibrant meal that packs a punch, this Crispy Baked Tofu Banh Mi Bowl is just what you need. Combining crispy tofu, crisp vegetables, and a tangy quick-pickled daikon, this bowl is a delightful nod to the classic Vietnamese sandwich.
This recipe is perfect for meal prep or a weeknight dinner. It’s incredibly satisfying, bursting with flavors and textures. The crispy tofu adds a savory crunch, while the quick-pickled daikon provides a zesty contrast that elevates the entire dish.
A Flavorful and Colorful Banh Mi Bowl
This bowl represents a delightful fusion of textures and flavors. The crispy tofu is seasoned perfectly, creating a savory crunch that contrasts beautifully with the fresh vegetables.
Vibrant shredded carrots and cucumber slices enhance the color of the dish, while the quick-pickled daikon introduces a refreshing tang. Together, they create a visually appealing and satisfying meal.
Served over a base of fluffy rice or noodles, this dish strikes a balance between hearty and light, making it suitable for any occasion.
Preparing the Crispy Tofu
The tofu serves as the heart of this bowl. It is essential to start with firm tofu, ensuring that it holds its shape during cooking.
After draining and pressing the tofu, cutting it into bite-sized cubes allows for even baking. Tossing the cubes in a marinade of soy sauce and sesame oil infuses them with flavor, while coating them in cornstarch results in a crispy texture once baked.
Baking at a high temperature brings out the golden color and crunchiness desired in crispy tofu. This step is crucial for achieving the perfect bite.
Making Quick-Pickled Daikon
Quick-pickled daikon is a simple yet transformative addition to the bowl. The process involves combining rice vinegar, sugar, and salt until dissolved.
Once the pickling solution is ready, adding julienned daikon and letting it marinate for a short while creates a zesty contrast to the dish. This quick-pickling method enhances the overall flavor profile, elevating the bowl’s freshness.
Assembling the Bowl
Assembling the bowl is a fun and creative process. Start by distributing cooked rice or noodles evenly among bowls, providing a base for the toppings.
Layering the crispy tofu, shredded carrots, cucumber slices, and quick-pickled daikon showcases the dish’s vibrant colors. A sprinkle of fresh cilantro on top adds a burst of flavor and visual appeal.
Adding the Finishing Touches
No dish is complete without a sauce to tie it all together. Drizzling Sriracha or hoisin sauce over the assembled bowl not only adds flavor but also enhances the overall presentation.
The spicy kick from Sriracha complements the freshness of the vegetables, while hoisin sauce contributes a touch of sweetness. Choose according to your preference for a final touch that personalizes the bowl.
Nutritional Benefits
This bowl is not only visually stunning but also nutritionally balanced. Each serving provides a mix of protein from the tofu, healthy fats, and carbohydrates from the rice.
With plenty of vegetables, it packs essential vitamins and minerals, making it a wholesome meal option. At approximately 350 calories per serving, it is satisfying without being overly heavy.
A Flavorful and Colorful Banh Mi Bowl
This bowl is a delicious fusion of textures and tastes. The crispy tofu is seasoned and baked to golden perfection, while the quick-pickled daikon adds a refreshing tang. Served over a bed of rice or noodles, this dish is both hearty and light, making it a well-rounded meal.
Ingredients
- 1 block firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 cups cooked rice or rice noodles
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/2 cup fresh cilantro leaves
- 1/2 cup quick-pickled daikon (see below)
- Sriracha or hoisin sauce for drizzling
Instructions
- Prep the Tofu: Preheat the oven to 400°F (200°C). Cut the pressed tofu into bite-sized cubes.
- Marinate: In a bowl, mix soy sauce and sesame oil. Toss the tofu cubes in the marinade, then sprinkle with cornstarch to coat evenly.
- Bake the Tofu: Spread the tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crispy and golden.
- Quick-Pickle the Daikon: In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add the julienned daikon and let it sit for at least 15 minutes.
- Assemble the Bowl: Divide the rice or noodles into bowls. Top with crispy tofu, shredded carrots, cucumber slices, pickled daikon, and fresh cilantro.
- Finish with Sauce: Drizzle with Sriracha or hoisin sauce to taste and enjoy your delicious Banh Mi Bowl.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 50g
