2.1K Views 8 years ago

Peanut Butter Tofu Banh Mi Bowls
[Vegan, Gluten-Free]

AE By: Alison Edmund

Author Bio

Home cooking, whole foods, and seasonal produce Hello, and thank you for checking out my recipes!... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Peanut Butter Tofu Banh Mi Bowls [Vegan, Gluten-Free]

546

Dairy Free

Bowl meals make your life easy come dinner time! Try these peanut butter tofu banh mi bowls with cucumber, pickled carrots, cilantro, and tofu served over rice with a peanut butter sauce. Vegan, gluten-free, and loaded with flavor!

Ingredients You Need for Peanut Butter Tofu Banh Mi Bowls [Vegan, Gluten-Free]

For the Pickled Carrots:

1/2 cup white vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup shredded carrots

For the Tofu:

12 -ounces block extra firm tofu
1 tablespoon canola oil
3 tablespoons peanut butter
1 tablespoon each: reduced sodium tamari or soy sauce, rice vinegar
1 teaspoon chili paste
1-2 tablespoons water (just enough to thin the sauce)

For the Bowls:

1/2 of a large cucumber, sliced
1 1/2 cups cooked brown rice
3 cilantro stems, whole leaves or minced
Sriracha, for serving

Order with Instacart Download Our App

How to Prepare Peanut Butter Tofu Banh Mi Bowls [Vegan, Gluten-Free]

Mix together white vinegar, salt, and sugar. Stir until the salt and sugar dissolve. Microwave for 30 seconds to speed up the process. Add carrots and let rest for 20-30 minutes.
Meanwhile, press the tofu between two plates with a weight (like canned foods) on top for 15 minutes. Dice tofu and toss with 1 TBS canola oil in a large heavy-bottomed skillet.
Cook tofu until golden brown on both sides.
Meanwhile, combine peanut butter, tamari, rice vinegar, and chili paste. If it is hard to stir together, microwave for 20 seconds to melt the peanut butter. Add enough water to thin into a sauce, 1-2 TBS.
In a large bowl, toss tofu with half of the peanut butter sauce. Reserve the remaining sauce for the bowls.
To assemble bowls, place ¾ cup cooked rice in the bottom of each. Top each with half of the pickled carrots, tofu, cucumber, and cilantro. Drizzle the bowls with remaining peanut butter sauce and a squirt of sriracha.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!