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On a white textured background, a green folded cloth napkin in the left corner, towards the right corner a ceramic bowl shaped as a flower filled with Bahn mi sauce, in the middle of the picture a green bowl with rice noodles, pickled vegetables, baked tofu and sprinkle of green onions, to the right a set of wooden chop sticks
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Tofu Banh Mi Bowl

This twist on a classic Vietnamese sandwich Tofu Banh Mi is made even more delicious by putting it in a bowl with rice noodles instead of using a classic baugette.
Prep Time30 minutes
Cook Time20 minutes
Marinading time1 hour
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: East Asia
Keyword: tofu, vegetables
Servings: 4 portions

Ingredients

Tofu marinade

  • 100 ml tamarind concentrate
  • 1 lime juiced
  • 1 tsp brown sugar
  • 1 tsp chili flakes
  • 1 garlic clove minced
  • 1 piece ginger roughly chopped
  • 500 g tofu one block

Pickled carrots and radishes

  • 300 g-500g vegetables
  • 200 ml vinegar
  • 200 ml water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 garlic clove crushed
  • Thin rice noodles

Banh Mi Sauce

  • 2 tbsp mayonnaise
  • 1 tbsp hoisin sauce
  • 1 tsp sriracha
  • Squeeze of lemon

Instructions

Tofu marinade

  • Add tamarind concentrate, lime juice, brown sugar, chili flakes, minced garlic and roughly chopped ginger to a bowl and set aside.

Tofu

  • Press tofu block between a few paper towels, add something heavy on top.
  • Cut tofu block in half and then slice.
  • Add the tofu slices to the marinade and leave for at least an hour. You can prepare these steps ahead and leave the tofu in the marinade over night.
  • Set the oven to 220 °C (400 °F).
  • Lay the tofu slices flat on a baking sheet and bake in oven for 20 minutes, flip over after 10 minutes.

Vegetables

  • Cut the vegetables into smaller pieces. Carrots into sticks, cooked beets in slices than in halves, radishes in thin slices.
  • Mix the liquid with sugar and salt. Use a fork or small whisk to dissolve the sugar and salt.
  • Crush the garlic clove with the back of your knife and add into the liquid.
  • Pour the liquid into a glass jar and add the vegetables.

Banh Mi Sauce

  • Prepare the sauce by mixing all ingredients in a bowl and set aside.

Rice Noodles

  • Boil water for the rice noodles.
  • Cook for three minutes or until soft.
  • Rinse in cool water and divide into four bowls
  • Add baked tofu, pickled vegetables and sauce to the bowls with the rice noodles.
  • Enjoy!

Notes

Leave the pickled vegetables in the fridge for up to three weeks as long as your jars are clean.