Banh Mi Tofu Bowl

If you love Vietnamese Banh Mi sandwiches, then this bowl is for you. With tofu, loads of fresh veggies, and a creamy peanut sauce, it’s bursting with flavor but healthy too.

For the tofu:
1 package extra-firm tofu (preferably vacuum-packed if you can find it)
1 teaspoon peanut oil or vegetable oil
Pinch of cornstarch
Pinch of salt

For the bowl:
1 cup uncooked grain of choice (I use quinoa)
Pinch of salt
2 teaspoons lime juice
¼ cucumber, thinly sliced
1 cup shredded carrots
1 cup shredded purple cabbage
1 small jalapeno, thinly sliced and seeds removed
Small bunch of cilantro, chopped
About ¼ cup chopped peanuts

For the peanut sauce:
¼ cup smooth natural peanut butter
2 tablespoons rice wine vinegar
1 tablespoon tamari or soy sauce
1 tablespoon honey or agave nectar
1 teaspoon lime juice
Pinch of cayenne pepper (optional)
1-2 tablespoons water

View the full recipe at Orchard Street Kitchen →