Vietnamese Tofu Bowl with Quinoa Speckled Rice & Quick Pickles

Vietnamese Tofu Bowl

with Quinoa Speckled Rice & Quick Pickles

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dinner

Winter Recipes Fall Recipes Nut-Free High-Protein Gluten-Free Tofu Root Vegetables Leafy Greens Salad Grain Bowl Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
28g
CARBOHYDRATES
136g
PROTEIN
31g

MAIN INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 1 carrot
  3. 1 jalapeno
  4. 3 radishes
  5. 2 packets turbinado sugar
  6. ¼ cup rice vinegar
  7. 15.5 oz Wildwood® organic sprouted tofu
  8. 1/3 cup potato starch
  9. 3 sriracha packets
  10. 3 tbsp Follow Your Heart Vegenaise
  11. Fresh cilantro
  12. 4 oz Roma greens
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • 2 small saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.
2
Pickle the vegetables
Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler. Thinly slice the radishes. Thinly slice the jalapeño. In a small saucepan, combine the turbinado sugar, rice vinegar, and ⅔ cup water. Bring to a boil, and add the carrot noodles, sliced radishes, and as much sliced jalapeño as you’d like. Transfer everything to a large, heat-safe bowl, and place in the refrigerator to cool.
3
Prepare the tofu & sriracha aioli
Drain the tofu and cut each block into 6 triangles. Wrap the slices in paper towels and press to drain the excess water. Add the potato starch to a plate and season with a pinch of salt. In a small bowl, mix just 2 packets of Sriracha, Vegenaise, and 1 tsp water.
4
Cook the tofu
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Toss the tofu in the potato starch and shake off the excess. Once the oil is hot, carefully lay the tofu into the skillet and cook until crispy, about 3 to 4 minutes per side. Transfer the crispy tofu to a plate and sprinkle with salt.
5
Serve
Pick the cilantro leaves from their stems. Drain the liquid from the quick pickles. Divide the Roma greens between large bowls. Top with quinoa speckled rice, crispy tofu, quick pickles, and cilantro. Drizzle the Vietnamese tofu bowls with Sriracha aioli and serve with remaining Sriracha for an extra spicy kick. Dig in!