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!
A gluten-free, vegetarian buddha bowl inspired by the classic Vietnamese sandwich
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan
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
Prepare rice according to package.
Prepare tofu:Combined lemongrass, 2 tbsp water, tamari, and 1 tsp sesame oil in bowl. Add tofu and let stand for 15 minutes.
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)
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.
Prepare Mayo: combine remaining 1 tsp oil, mayonnaise and Sriracha in a small bowl and whisk together.
Assemble in a big bowl, adding avocado, pea sprouts and sesame seeds.