Crispy Tofu Banh Mi Bowls with Pickled Vegetables and Sriracha Lime Mayo

Ingredients

• •1 block (14 oz) firm tofu, drained and pressed
• •2 tablespoons cornstarch
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 cup cooked rice or rice noodles
• •1 medium carrot, julienned
• •1 small cucumber, thinly sliced
• •1/2 cup radishes, thinly sliced
• •1/2 cup rice vinegar
• •1/4 cup water
• •2 tablespoons sugar
• •1 teaspoon salt
• •1/4 cup mayonnaise
• •1 tablespoon Sriracha sauce
• •1 tablespoon lime juice
• •2 tablespoons fresh cilantro leaves
• •2 green onions, chopped

Instructions

1. 1

   Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes.

2. 2

   In a bowl, toss the tofu cubes with cornstarch, soy sauce, and sesame oil until evenly coated.

3. 3

   Heat a non-stick skillet over medium-high heat and cook the tofu for 8-10 minutes, turning occasionally, until golden and crispy. Set aside.

4. 4

   Prepare the quick-pickled vegetables by combining rice vinegar, water, sugar, and salt in a small bowl. Stir until the sugar dissolves, then add the julienned carrots, cucumber slices, and radishes. Let them marinate for at least 15 minutes.

5. 5

   Cook the rice or rice noodles according to package instructions and set aside.

6. 6

   In a small bowl, whisk together mayonnaise, Sriracha sauce, and lime juice to make the Sriracha lime mayo.

7. 7

   Assemble the bowls by starting with a base of rice or rice noodles. Top with crispy tofu, pickled vegetables, fresh cilantro, and green onions.

8. 8

   Drizzle the Sriracha lime mayo over the bowl and serve immediately.