Vietnamese Tofu Bowl

with Pickled Vegetables and Sriracha Aioli

dinner

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!

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

MAIN INGREDIENTS

INSTRUCTIONS