Tofu Banh Mi Bowl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g smoked tofu
- 150 g lass noodles
- 1 avocado (s)
- 0.5 ½ pack salad (mixed salad)
For the vegetables:
- 4 radishes
- 1 carrot (s)
- 0.5 ½ cucumber (s)
- 0.25 ¼ red cabbage
- 100 ml rice wine vinegar
- 4 tablespoon maple syrup
- 1 teaspoon garlic paste
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ chilli flakes
Also: (for glaze and sauce)
- 4 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon sriracha sauce
Print Recipe
Pin Recipe Instructions
- Slice the cucumber and radishes and place in a bowl. Dice the carrot and place in a separate bowl. Also cut the red cabbage into small pieces and place in a bowl. Mix rice wine vinegar, maple syrup, salt, garlic paste and chilli flakes into a dressing, distribute the dressing between the three bowls and stir each bowl well. Let the vegetables steep for at least 1 hour.
- Then drain the pickled vegetables and collect the marinade. Cut the lettuce into bite-sized pieces and mix with the collected marinade.
- Put the glass noodles in a saucepan and pour boiling water over them. Let stand for 6 minutes and drain as soon as they are done.
- Pat the smoked tofu dry, cut into pieces and fry all over in the pan. Remove from heat and pour half of the glaze over it. Swirl well until the tofu is glazed all around.
- Arrange everything decoratively in 2 bowls and finally halve the avocado, cut into strips and serve as well. Serve the rest of the glaze as a sauce.
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