Tofu Banh Mi Bowls
June has been busy. Like I feel like we haven’t been home + I think my social battery might reach zero + I need a day of couch rotting busy. I say that last part with a definite later of sarcasm because as my husband put it so poignantly last night - we’ve really been living. Last week was no different. We went to one of the World Cup games (literally the funnest time ever), saw dear friends + me their new baby, and I got to close out birthday month with one final soiree thrown by my favorite little ladies. Stuffed animals in party hats included! As stressed as I was to be gone from home so much + not in my normal routine, it was such a fun week. And such good practice in saying yes to life + learning that life can become even more full and fun when you do. That was my big take-away from last week - pack the calendar full from time to time and let it all work out. Going to try and take that one with me for the rest of the Summer.
In all seriousness, we found ourselves running + hustling way more than usual this week, and these Tofu Banh Mi Bowls saved our butts. And gave me a whole new perspective on how delicious a pan fried tofu can be. Cold + crisp pickled veggies top off bowls of warm rice + pan seared crumbled tofu cooked in a stir fry sauce that is banh mi inspired. The sauce just seeps into the tofu + imparts that ideal Asian, savory flavor. Topped off with a drizzle of sriracha mayo (my favorite!) + some fresh jalapenos for some spice - seriously so good. Needless to say, these banh mi bowls have gone down easy at our house.
Tofu dreams
Until this meal, I was a strictly roasted tofu girl. Catch me tossing tofu with all the sauce + seasonings, and of course the secret ingredient - corn starch. Layering it all on a baking sheet + popping it in the oven to get it golden + crispy. We just love a crispy tofu nugget, so always gravitate towards this. Especially when I am going rogue + subbing in tofu for a meat. This time, I steered away from my usual methods + pan-fried it, and I kind of love it. The tofu didn’t get near as crispy as it does in the oven, but cooked in this stir fry style let’s the tofu get lightly browned, the sauce really cooks onto the tofu, and the tofu keeps its soft texture. It worked in this rice bowl! It was so tasty + kind of ideal for a rice bowl that’s so sauce-y, which this one is.
How to make this a 30 minute meal…
The main reason this meal saved our butts - you can do the bulk of the prep way ahead of time, and that comes in the form of pickling those veggies. Whether you’re a day before or morning of prep girlie, as long as your pickled veggies have had at least 8 hours of chill time in the fridge by dinner time, you can whip this thing up easy-peasy. The tofu whips up quick, and I continue to pass rice making responsibilities to Jordan (lucky for me, this task is one of his favorite things to make), and the most time consuming thing is just cutting all the veggies for pickling.
Pickling in a pinch!
The pickled veggies are the star of this whole thing for me. They are just so crispy + crunchy + good - you’ll want just bit of them wrapped up in every bite. So simple to make + no boiling liquid required, and honestly that’s the headline here.
My specific notes for pickling:
Add the liquid first + stuff that jar. Pack those little veggies into that mason jar.
Liquid doesn’t quite cover all the veggies? No worries - just add in enough additional rice wine vinegar to cover the top. Works everytime.
Give them a shake through the day. Not sure if it’s necessary, but it feels like the right thing to do.
And then just enjoy eating the leftover veggies on literally everything. One of the best lunches I made for myself this week was a crisp piece of sourdough topped with cottage cheese, leftover pickled veggies, and a couple drops of chili crisp. Lunch-break heaven right there.
Such a crave worthy meal + such a good shake-up to our normal baked tofu routine. And it seems like this one is already finding itself in the regular rotation at home.
For the pickled veggies
6 ounces rice wine vinegar
2 ounces water
1/2 a cucumber, seeded + cut into matchsticks
1 carrot, peeled + cut into matchsticks
1 Korean radish, peeled + cut into matchsticks
1 tbsp sugar
pinch of salt + red pepper flakes
For the sriracha mayo (extra spicy version)
1/4 c. mayo
1/4 c. sriracha
1 tbsp maple syrup
For the bowls
1 package of firm tofu, pressed
1/3 c. soy sauce
1 tbsp rice wine vinegar
juice of 1 lime
1 tbsp cornstarch
EVOO
1 garlic clove, minced
Cooked rice
Edamame, sliced jalapenos, and watermelon radish cut into matchsticks
Garnish: sliced green onion + fresh cilantro
Start by making the pickled veggies. Add the vinegar + water to a 16 ounce mason jar, and then pack in the prepped veggies. Really press them down to they veggies are tightly packed. Add in the sugar + salt. If the liquid doesn’t cover the veggies, just add in a bit more rice wine vinegar to cover the veggies. Seal the jar + shake vigorously. Add the jar to the fridge until your ready to eat - letting it sit in the fridge for at least 8 hours or overnight.
Next, make the spicy mayo. Add all ingredients to a bowl + stir together. Cover + set in the fridge until it’s time to assemble the bowls.
Now make the tofu. Crumble the block of pressed tofu onto a plate + set aside. In a bowl or mason jar, add the soy sauce, rice wine vinegar, lime juice + corn starch. Whisk the ingredient together so you have a smooth sauce. Place a large saucepan over medium heat, and add the EVOO + garlic to the pan, cooking for about 1 minute. When the oil is hot, add the tofu to the pan + cook for 10 minutes. Stir at the half way point. Add in the soy sauce mixture + bring the sauce to a simmer. Stir the pan, decrease the heat to low, and let the tofu continue to cook for 15 minutes. Stir the pan regularly.
To assemble the bowls, spoon a bit of rice into large bowls + top with the tofu. Nestle the pickled veggies on the side. Finish the bowl by adding in fresh radish, jalapenos, green onions and cilantro. Drizzle the sriracha mayo over the top + enjoy.