Vietnamese Tofu Bowls

Peel the carrot, discard the peels, and 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 boil over high heat, and add the carrot noodles, sliced radishes, and as much sliced jalapeño as you’d like. Transfer the vegetables and pickling liquid to a large, heat-safe bowl, and place in the refrigerator to cool.

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 cornstarch to a plate and season with a pinch of salt. In a small bowl, combine the Vegenaise and as much Sriracha as you’d like. Mix the Sriracha aioli well.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Toss the cut tofu in the cornstarch and shake off the excess. Once the oil is hot, carefully lay the tofu in the skillet, and cook until crispy and lightly golden, about 3 to 4 minutes per side. Transfer crispy tofu to a plate and sprinkle with salt.

Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively, you can empty the brown rice into a saucepan and heat over low heat with a lid until hot, about 2 to 3 minutes.

Drain the liquid from the pickles. Divide the Arcadian greens between large bowls. Top with brown rice, crispy tofu, and quick pickles. Drizzle the Vietnamese tofu bowls with Sriracha aioli and serve with any remaining Sriracha for an extra spicy kick. Dig in!