Vietnamese Tofu Bowl with Pickled Vegetables and Sriracha Aioli

Vietnamese Tofu Bowl

with Pickled Vegetables and Sriracha Aioli

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The crispy cubes of baked tofu (you’d never believe they weren’t fried!) are the star of this vibrant dish, but we can’t forget the supporting players. Steaming sushi rice sets the scene, while quick-pickled radishes, carrots, and jalapeños add a little tang and heat. Cooling cucumber, fresh cilantro, and a creamy sriracha aioli round out the ensemble!

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
660
FAT
26g
CARBOHYDRATES
82g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 package extra firm tofu
  2. 2 tbsp potato starch
  3. 1 piece parchment paper
  4. 3/4 cup sushi rice
  5. 1 carrot
  6. 1 jalapeño
  7. 2 oz red radishes
  8. 2 tbsp pure cane sugar
  9. ½ cup rice wine vinegar
  10. 1 tsp sriracha
  11. ¼ cup vegan mayonnaise
  12. 1 Persian cucumber
  13. Fresh cilantro
  14. 3 oz shredded red cabbage

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Bake the tofu
Bake the tofu
Preheat your oven to 450°F. Drain the tofu and cut it into ½-inch cubes. In a medium bowl toss the cubed tofu with salt, pepper, and potato starch. Be sure to evenly coat each cube! Line a baking sheet with the parchment paper, and lay out the tofu cubes, making sure they don’t touch. Bake until crisp, 30 to 35 minutes.
2
Cook the rice
Cook the rice
While the tofu is baking, add the sushi rice, 1 ¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook the rice for 15 to 20 minutes, checking once or twice toward the end of the cooking process to make sure the rice isn’t sticking. Remove from heat, and leave covered until you’re ready to serve.
3
Prep to pickle
Prep to pickle
Rinse and dry the jalapeño and radishes. Thinly slice both. Peel and thinly slice the carrot.
4
Pickle time
Pickle time
In a small saucepan, combine the sugar, vinegar, and ¾ cups water. Bring to boil over high heat. Once boiling, add the sliced jalapeño, carrot, and radish to the vinegar-sugar mixture. Remove saucepan from heat and let the vegetables pickle.
5
Mix it up
Mix it up
In a small bowl, mix together the sriracha and vegan mayonnaise. Rinse, dry, and thinly slice the cucumber. Pick the cilantro leaves and tender stems; discard the tough stems.
6
Build your bowl
Build your bowl
Remove the pickled veggies from the brine. Divide the sushi rice between your bowls and top with the crispy tofu. Garnish with the pickled veggies, shredded red cabbage, sliced cucumber, cilantro leaves, and a drizzle of sriracha aioli. Enjoy!