Banh Mi Inspired Noodle Bowls
Banh Mi bowls with tofu! These banh mi-inspired noodle bowls are packed with so much flavor. Fresh, delicious, and naturally vegan.
Equipment
Ingredients
Quick Pickled Veggies*:
- 1 cup cucumber, thinly sliced
- 1 cup radish, thinly sliced
- 1/2 cup thinly sliced red onion
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1/2 cup apple cider vinegar
- 1 tablespoon agave or maple syrup
- 2 teaspoons salt
Spicy Ginger Lime Dressing:
- 1/4 cup lime juice, from about 2 limes
- 1/4 cup neutral oil
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sriracha
- 2 cloves minced garlic cloves
- 1 inch piece of ginger, minced
Tofu:
- 1 block extra-firm tofu, drained, and cut into triangles
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon neutral oil
- 1 tablespoon water
- 3 cloves minced garlic cloves
- 1 inch fresh ginger, minced
For assembly:
- 12 ounces rice noodles**
- 1 handful cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1 jalapeno, sliced
- 2 avocados, sliced (optional)
Instructions
- Make the quick pickled vegetables. Combine all ingredients and mix well. Allow to sit for at least 20 minutes while you make the rest of the meal.
- Make the noodles. Bring a large pot of water to a boil. Cook the noodles according to package directions, then drain and rinse with cold water. Mix together all ingredients for the dressing (or blend in a mini food processor/blender) and set aside.
- Make the tofu. Combine the soy sauce, oil, water, garlic and ginger and set aside. Slice the tofu into triangles. Heat the oil in a large skillet over medium heat. Add the tofu and cook on both sides until crisp, about 2-3 minutes per side. Depending on the size of your skillet, you will probably need to do this in batches. Add the sauce and cook for another few minutes, until the tofu has absorbed much of the sauce.
- Assemble! Toss the dressing with the cooked noodles. Divide into 4 bowls and top with drained pickled vegetables, cooked tofu, cilantro, scallions, jalapeno, and avocado.
Notes
*I like all of these vegetables, but you don't have to use all of them. I think the cucumber, red onion, and carrots are a must. The radish and red pepper are optional.
**You can use any noodle you'd like for these, or cooked rice.
***To make for quicker assembly, you can make the tofu sauce ahead of time, make the quick pickled veggies ahead of time and make the dressing. Then, cook the tofu and toss the noodles with the dressing and toss together.
Nutrition
Serving: 1bowlCalories: 792kcalCarbohydrates: 99gProtein: 17gFat: 38gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.1gSodium: 2143mgPotassium: 1009mgFiber: 12gSugar: 10gVitamin A: 6824IUVitamin C: 80mgCalcium: 209mgIron: 3mg