How to Make Bánh Mì Bowl With Crispy Tofu?

Ingredients

• For 2 servings,
• 16 oz extra firm tofu(455 g)
• salt, to taste
• pepper, to taste
• ½ cup low sodium soy sauce(120 mL)
• ¼ cup rice wine vinegar(60 mL)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 2 tablespoons ginger, finely grated
• 1 large cucumber
• 3 small carrots

• To serve
• brown rice
• fresh cilantro
• green onion
• red cabbage
• radish, sliced
• fresh mint
• jalapeño, sliced

Method

• Preheat oven to 375˚F (190˚C).
• Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
• Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
• Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
• In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
• Spiralize the cucumber and carrots into a large bowl.
• Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
• Enjoy!