Peanut Butter Tofu Banh Mi Bowls
 
Prep time
Cook time
Total time
 
Bowl meals make your life easy come dinner time! Try these peanut butter tofu banh mi bowls with cucumber, pickled carrots, cilantro, and tofu served over rice with a peanut butter sauce. Vegan, gluten free, and loaded with flavor!
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 2 servings
Ingredients
Pickled Carrots
  • ½ cup white vinegar
  • ¼ tsp salt
  • ½ tsp sugar
  • 1 cup shredded carrots
Tofu
  • 12 oz block extra firm tofu
  • 1 TBS canola oil
  • 3 TBS peanut butter
  • 1 TBS each: reduced sodium tamari or soy sauce, rice vinegar
  • 1 tsp chili paste
  • 1-2 TBS water (just enough to thin the sauce)
Bowls
  • ½ of a large cucumber, sliced
  • 1½ cups cooked brown rice
  • 3 cilantro stems, whole leaves or minced
  • Sriracha, for serving
Instructions
  1. Mix together white vinegar, salt, and sugar. Stir until the salt and sugar dissolve. Microwave for 30 seconds to speed up the process. Add carrots and let rest for 20-30 minutes.
  2. Meanwhile, press the tofu between two plates with a weight (like canned foods) on top for 15 minutes. Dice tofu and toss with 1 TBS canola oil in a large heavy bottomed skillet.
  3. Cook tofu until golden brown on both sides.
  4. Meanwhile, combine peanut butter, tamari, rice vinegar, and chili paste. If it is hard to stir together, microwave for 20 seconds to melt the peanut butter. Add enough water to thin into a sauce, 1-2 TBS.
  5. In a large bowl, toss tofu with half of the peanut butter sauce. Reserve the remaining sauce for the bowls.
  6. To assemble bowls, place ¾ cup cooked rice in the bottom of each. Top each with half of the pickled carrots, tofu, cucumber, and cilantro. Drizzle the bowls with remaining peanut butter sauce and a squirt of sriracha.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/peanut-butter-tofu-banh-mi-bowls/