Lemongrass Tofu “Banh Mi” Buddha Bowl

A gluten-free take on the classic Vietnamese "sandwich"

Loaded with flavor!

Before my son had to eat gluten-free I fell in love with a vegetarian tofu Banh Mi sandwich recipe from Cooking Light.  It had lemongrass pan seared tofu, pickled carrot, radish and cilantro relish, and spicy Sriracha mayo.

I hadn’t made it for a while but was craving it so I used the flavors as inspiration for this Buddha bowl with brown rice, lemongrass roasted tofu, pickled carrots and radishes, spicy pickled cucumbers, avocado and of course a Sriracha drizzle. Even better than I remembered!

Scroll down to see the recipe.

Lemongrass Tofu “Banh Mi” Buddha Bowl

Recipe

Lemongrass Tofu "Banh Mi" Buddha Bowl
 
A gluten-free, vegetarian buddha bowl inspired by the classic Vietnamese sandwich
Author:
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
  • 1 14oz package of extra firm tofu, rinsed and drained, cut into 1 inch cubes
  • 2 tbsp finely chopped peeled fresh lemongrass
  • 2 tbsp water
  • 1 tbsp gluten-free tamari
  • 2 tsp sesame oil, divided
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 cup matchstick carrots
  • 1 cup matchstick cut radishes
  • ¼ cucumber, sliced
  • 1½ tbsp fresh cilantro
  • 3 tbsp canola or Vegan mayonnaise
  • 1½ tsp Sriracha
  • 1 cup white or brown rice, prepared according to package
  • ½ avocado, sliced
  • pea sprouts and sesame seeds for garnish
Instructions
  1. Prepare rice according to package.
  2. Prepare tofu:Combined lemongrass, 2 tbsp water, tamari, and 1 tsp sesame oil in bowl. Add tofu and let stand for 15 minutes.
  3. Lay tofu cubes in single layer on prepared baking sheet. In a preheated 450 degree oven, roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit)
  4. Prepare pickled veggies: Combine vinegar, ¼ cup water, sugar and salt, stirring until dissolved. Add carrots, radish and cucumbers. Let sit for 30 minutes-1 hour. Drain and stir in cilantro.
  5. Prepare Mayo: combine remaining 1 tsp oil, mayonnaise and Sriracha in a small bowl and whisk together.
  6. Assemble in a big bowl, adding avocado, pea sprouts and sesame seeds.

 

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