Banh Mi Bowl
Pickled vegetables and coriander over rice with soy tofu. Makes 2 servings.
30 min · Serves 2 · Vegan · ≈478 kcal per serving · ≈19 g protein
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Ingredients
- 280g plain tofu
- 100g carrots
- 80g cucumber
- 12g fresh coriander
- 4g fresh red chilli
- 12g rice vinegar
- 8g caster sugar
- 2g salt
- 160g dry basmati rice
- 12g vegetable oil
Method
- Quick-pickle carrot with vinegar, sugar and salt 10 minutes.
- Marinate and fry tofu with soy until crisp.
- Serve tofu over rice with cucumber, pickles, coriander and chilli.
Contains: soy.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.