Tofu Banh Mi Bowl

Ingredients

• 400 g firm tofu
• 3 tbsp soy sauce
• 1½ tbsp sesame oil
• 3 cloves garlic
• 1 tbsp ginger
• 3 tbsp vegetable oil
• 2 cups rice
• 2½ cups water
• 200 g daikon radish
• 2 medium carrots
• ½ cup rice vinegar
• 2 tbsp sugar
• 1½ tsp salt
• ½ cup mayonnaise
• 2 tbsp sriracha
• 1 large cucumber
• ¼ cup fresh cilantro
• ¼ cup fresh mint
• 3 tbsp pickled shallots
• 1 whole lime

Steps

1. Press tofu between paper towels with a weight for 15 minutes to remove excess moisture.
2. Cut pressed tofu into cubes approximately 2 cm on each side.
3. Mince garlic and ginger, then combine with soy sauce and sesame oil in a bowl. Add tofu cubes and gently toss to coat. Let marinate for at least 15 minutes.
4. Cook rice according to package directions using 2.5 cups water until tender, then fluff with a fork.
5. While rice cooks, julienne daikon radish and carrots into thin matchsticks.
6. In a bowl, combine rice vinegar, sugar, and 1 tsp salt. Pour over julienned vegetables and let pickle for at least 10 minutes.
7. Heat vegetable oil in a large skillet over medium-high heat. Add marinated tofu cubes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on all sides.
8. Mix mayonnaise and sriracha together in a small bowl to create the sauce.
9. Thinly slice cucumber and roughly chop cilantro and mint.
10. Divide cooked rice among 4 bowls. Top each with crispy tofu, pickled vegetables, fresh cucumber, cilantro, mint, and pickled shallots.
11. Drizzle each bowl with sriracha mayo sauce and squeeze fresh lime juice over the top before serving.