Banh Mi is a perfect and delicious representation of Vietnamese cuisine. It is simple yet so complex with the texture and the flavors. Fresh veggies like cucumber and carrots with meat and pickled veggies is a comfort food in a bun. Inspired by its simplicity and deliciousness I have come up with a vegan and healthier version – The Banh Mi in a bowl.
This version has white rice instead of baguette or bun and tofu in place of meat. The recipe requires minimum preparation and cooking time. It is a good option for summer lunch or making your own bowl types of parties since all you have to do is assemble all the elements to enjoy.
You Will Need…
Tofu: Firm tofu is perfect for this vegan recipe. The texture of the tofu goes well with crunchy ingredients and rice.
White rice: Rice is one of the main bases of the recipe. It is indeed a great vehicle that carries all the textures and flavors of the dish. It also soaks in the delicious flavors.
Shredded Carrots: Carrots give the dish bright earthy sweetness. I just love how vibrant it looks and tastes with that great crunch.
Cucumber: Cucumber adds freshness to the bowl. The snap, crunch with subtle flavor of the cucumber completes the Banh Mi traditional flavors.
Red Onion: Red onion gives the dish a subtle sweetness. The sweet kick with an intense sharp pungent aroma of the red onions really makes the dish delicious.
Cilantro: Cilantro is super Herby and has citrusy notes too. It gives the Banh Mi bowl freshness with a subtle acidic flavor.
Pickled Jalapeños: If you are a spice lover then you must not skip pickled Jalapeños. I just love how it gives the bowl some acidic and spicy kick without overpowering the other flavors.
Low Sodium Soy Sauce or Tamari: Soy sauce is the main seasoning for the bowl. It is perfect seasoning since it is a little salty with prominent sweetness, spiciness and bitterness. The balance of all four flavors is amazing and all you need for this bowl.
Rice Vinegar: Rice vinegar is slightly sweet and sour. It is mild then the regular vinegar, meaning it will not overpower the flavor with acidic punch.
Expert Tips
Drain the Tofu: Make sure that you have removed the tofu from the liquid and let it drain. Best way to drain it is by wrapping it in a kitchen towel and pressing it under weight like a pan. It is crucial to drain tofu otherwise it will not crisp up the tofu upon cooking or the cooking time will be longer.
Drain the Pickled Jalapeños: Let the acidic juice of pickled jalapeños drain first before adding to the bowl. Otherwise the bowl will be too spicy and sour to eat.
Banh Mi in a Bowl
Ingredients
- 1 block firm tofu (14 oz, sliced into thin strips)
- 2 cups white rice (cooked)
- 1 cup carrots (shredded)
- 1 medium cucumber (thinly sliced)
- ½ cup medium red onion (thinly sliced)
- ¼ cup cilantro (chopped)
- ¼ cup pickled or fresh jalapeños (optional)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- lime wedges (for serving)
Oil-Free Option:
- vegetable broth or water for sautéing the tofu instead of oil
Instructions
- Prepare the Tofu:In a large pan, sauté the tofu strips over medium heat until they are golden brown on both sides. If using the oil-free option, use a splash of vegetable broth or water to prevent sticking.
- Assemble the Bowl:Divide the cooked white rice evenly into 4 bowls.
- Top each bowl with tofu strips, shredded carrots, cucumber slices, radish slices, fresh cilantro, and pickled jalapeños (if using).
- Add Flavor:Drizzle each bowl with soy sauce and rice vinegar for a tangy, savory flavor.
- Serve:Squeeze lime wedges over the bowls for a fresh, zesty finish.
- Serve immediately and enjoy your healthy, vegan Banh Mi in a Bowl!
